Coconut Milk Flapjacks

[Photograph: Joshua Cogan]

Whether you're breaking out the Bisquick or mixing up your own batch of blueberry buttermilks, pancakes are always a crowd pleaser. And said pancake crowd will be even more pleased if you're serving them up a batch of these Coconut Milk Flapjacks from Warren Brown's CakeLove in the Morning.

Reprinted with permission from CakeLove in the Morning by Warren Brown. Copyright © 2012. Published by Stewart, Tabori & Chang. Available wherever books are sold. All rights reserved.

Coconut Milk Flapjacks

About This Recipe

Yield:serves 4
Active time:30 minutes
Total time:30 minutes
This recipe appears in: Bake the Book: Coconut Milk Flapjacks


  • 1 cup (about 6 ounces) banana, mashed
  • 1 cup coconut milk or milk
  • 1 egg
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons honey
  • 1 teaspoon vanilla extract
  • 1 cup whole-wheat flour
  • 1/4 cup whole rolled oats
  • 2 tablespoons buckwheat flour
  • 1 tablespoon superfine sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon butter or vegetable oil
  • Cinnamon and all-spice, to sprinkle


  1. 1

    Preheat the oven to 275°:F to keep the finished pancakes warm.

  2. 2

    Combine the banana in a medium bowl with the coconut milk, egg, lemon juice, honey, and vanilla extract. Set aside for 5 minutes.

  3. 3

    In a large bowl, whisk to combine the whole-wheat flour, oats, buckwheat flour, sugar, baking powder, baking soda, and salt.

  4. 4

    Gently fold the liquid ingredients into the flour mixture, but don’t fully combine. Let the batter rest for 10 minutes to soften the oats.

  5. 5

    Meanwhile, heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil and spread it out.

  6. 6

    Using a 1/4-cup measure, drop 4 to 6 pancakes into the pan. Flip when bubbles appear, after about 3 to 4 minutes.

  7. 7

    Cook for another minute, then remove the pancakes to a heat-resistant plate in the warmed oven.

  8. 8

    Sprinkle with a dusting of cinnamon and allspice and serve with warmed maple syrup.


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