Banana Coconut Milk Pancakes (Dairy Free)


Serve a stack of these dairy free Banana Coconut Milk Pancakes for brunch to start your morning off a little sweeter.

Banana Coconut Milk Pancakes (Dairy Free)

Who here loves brunch? If you said yes, you’re in luck! This week is now known as Brunch Week, thanks to the masterminds Susan of The Girl In The Little Red Kitchen and Terri of Love And Confections for coordinating this. Each day 32 bloggers will be posting wonderful brunch ideas you can add to your menu, ranging from cocktails to eggs benedict to donuts. I’m personally giving you three new recipes, but be sure to visit the other bloggers participating on days I’m not posting (list at the end of the post). Today I’m kicking off with Banana Coconut Milk Pancakes, a stack of sweet banana pancakes that are dairy free because I used canned coconut milk instead of dairy milk.

(One more thing – it wouldn’t be Brunch Week without some amazing sponsors, so keep reading for your chance to win some awesome prize packs!)

Banana Coconut Milk Pancakes (Dairy Free)

To be honest, the line between breakfast and brunch is blurred for me. I know brunch is more savory and later in the morning, but the truth is what I eat for breakfast is also what I eat for brunch, and that usually involves being a little sweet. Like these banana pancakes are more on the sweeter side with the bananas and syrup. I make pancakes at least once a month. The best part is freezing leftovers so I don’t have to make them again for a bit.

Banana Coconut Milk Pancakes (Dairy Free) with OXO Tools

Because it’s Brunch Week, OXO was kind enough to send us some tools for making brunch easier – a batter bowl where you can directly measure liquids in the bowl, a spatula to stir the batter, and a pancake turner to flip pancakes. One secret to making pancakes – when the top of the pancake has a good bit of bubbles on top, it’s ready to flip.

The coconut flavor is subtle, so it’s not in-your-face coconut pancakes. I don’t want to mislead anyone if you’re expecting a huge burst of coconut. They are considered more banana pancakes with an underlying tone of coconut. I got the idea to substitute coconut milk for dairy milk when a Twitter follower said something to me about it. This was a long time ago, so I can’t remember who that follower was, but if that was you – thanks!

Banana Coconut Milk Pancakes (Dairy Free)

The syrup shown in the photos is my caramel syrup I used for my chocolate chip pancakes. I was out of maple syrup, so I just made my own (plus caramel + bananas = love). The syrup is thin when you make it, BUT if you accidentally thicken it too much (I let mine boil too long – oops), add some more water to thin it out.

Yields 12

Banana Coconut Milk Pancakes (Dairy Free)

15 minPrep Time

30 minCook Time

45 minTotal Time

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1 cup all purpose flour
2 tablespoons granulated sugar
2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg
1 cup canned coconut milk, room temperature* (please see Note before measuring)
2 tablespoons vegetable oil
1 cup mashed banana (roughly 2 large overripe bananas)
Syrup, for serving (homemade or store bought)


  1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
  2. In a large measuring cup, whisk together the egg, coconut milk, and oil. Pour into the dry ingredients and whisk together until everything is moistened (if it appears crumbly, keep whisking until it comes together). Whisk in mashed banana. The batter will be thick but still pourable.
  3. Heat up a skillet (alternatively you can use a griddle). When it is hot, pour in 1/4 cup of the batter (you may need to use a spoon to help smooth it out into a pancake shape). When bubbles form on top and edges are firm, flip and cook the other side. It won't take as long to cook the second side. When it is brown, remove and place on the cooling rack. Repeat with the remaining batter. Serve with syrup, if desired.


*Before using, make sure the canned coconut milk is stirred together. Sometimes the solid and liquid separate in the can. What I do is dump the whole can into a large bowl, whisk everything together so it's all liquid (just like regular milk), then measure out 1 cup. If you're using leftover coconut milk that was refrigerated, it needs to be at room temperature - it'll be too thick if used cold.

Source: Adapted from The Kitchn
If you enjoyed these Banana Coconut Milk Pancakes, you may also like these recipes:

Spiced Chocolate Chip Pancakes with Homemade Caramel Syrup

Apple Sausage Pancakes with Apple Cider Syrup

Apple Butter French Toast Roll Ups

Banana Chocolate Chip Bread

Banana Cupcakes with Chocolate Fudge Frosting

Toasted Coconut Hot Chocolate (to use up the leftover coconut milk)

Here are more brunch recipes for you to check out:


Brunch Eggs:

Main Brunch Dishes:

Brunch Breads and Sides:

Brunch Fruit and Vegetables:

Brunch Desserts:

As I said earlier, we have amazing sponsors who have donated some great prizes for a gigantic Brunch Week giveaway. Because there are 11 (!) prizes, I created a special giveaway page where you can enter. Visit that page, read about the prizes, follow the instructions, and enter to win!

Disclosure – I received kitchen tools from OXO for participating in Brunch Week and was not required to use them. I was not paid for this post. All photos and words are my own.

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  1. Mmmm, pancakes! I wish I had a stack of those right now on this Monday morning! :)

  2. Oh, how I’d love a stash of these banana pancakes to have for my breakfast all week long. They look spectacular!!!

  3. Pancakes are one of my favorite breakfast items and these look great!

  4. You are hitting me with a double whammy here coconut and bananas! LoL! I’m just teasing, they look fantastic and thanks for joining us this week.

  5. Oh these look fabulous! We love pancakes and these look perfect :)

  6. MMMM Looks like some awesome pancake goodness to me!

  7. I love brunch and I love breakfast. Who cares about blurry lines! That just means I am reading a recipe without my reading glasses. Lol. I am sure I am the only one laughing at that lame joke. BUT I am also sure that I wouldn’t be the only one snarfing down these pancakes. I can eat dairy, but I am also quite willing not to eat dairy. No this is not a lead in to another lame joke.

  8. I love Huevos rancheros with over hard egg and tons of queso!

  9. I LOVE coconut…those pancakes look amazing, Carla!!

  10. I LOVE banana with pancakes!

  11. Carla, these pancakes are perfection and hello?!!! oh my gawd, your Apple Butter French Toast Roll Ups with Apple Butter Cream Cheese Dipping Sauce!!! What? amazing. . pinning both!

  12. I’ve got a good friend who can’t eat anything with dairy so I am pinning these to make for her, Carla. As usual, beautiful photos and great recipe!

  13. Carla, I’m droolingover this stack of pancakes. I love the combo!

  14. I wouldn’t mind starting any day with a giant plateful of these. Extra bananas on top please!

  15. Oh Carla, I could eat the entire batch!

  16. That syrup sounds CUHHHHRAZY. Like…in the best way.

    On to the main event: these pancakes look so delicious and I would def. gobble up a huge stack!

  17. this recipe didn’t work, the pancakes were uncooked and crumbled, barely resembling pancakes

    • Sorry to hear that, but I assure you this batter is far from crumbly. You can see the batter in the photo. It’s a bit thick but not crumbly. As far as being uncooked, it sounds like you didn’t cook it long enough. As far as being crumbled, it sounds like ingredient error. Can you walk me through what you did? Did you make any substitutes? Were your bananas mashed and not chunky? What did you use for the canned coconut milk? Some cans require shaking/stirring together as the solid and liquid may separate (there are usually instructions on the can as brands may vary).

  18. Just made this today. Wow, I was skeptical after the last comment but they were soon good. My picky 1 year old ate 3 of them. Oh I did add a few chocolate chips too :) but even without those this was so yummy.

  19. I just made these pancakes for breakfast this morning. I’m not sure why people were having trouble as the batter came out no problem. I am new to working with coconut milk, so thank you for the note about mixing the can together.

  20. I made them with buckwheat flour,without sugar.They came out perfectly,didn’t fall apart and were DELICIOUS. You just have to try until you find the right consistency.

  21. These were so good! My kiddos loved them. I only used one tablespoon of baking powder and they were still very fluffy. I used fresh ground wheat flour for the win….and Trader Joe’s coconut milk. Thanks for a great Saturday breakfast!

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