Eggless Oatmeal Coconut Pancakes are a delightful twist on traditional pancakes, featuring the wholesome goodness of oats and coconut without needing eggs. Perfect for a cozy breakfast, the pancakes are fluffy, flavorful, and a fantastic way to start the day.
For those who are avoiding certain ingredients, feel free to swap the whole milk with almond or oat milk for a non-dairy option. If you’re not a fan of coconut, you could use chopped nuts or leave it out entirely. Just remember to check your oatmeal for any added sugars or flavors if you want to keep things simple and wholesome.
Pancakes, Waffles & Crepes
Eggless Oatmeal Coconut Pancakes Recipe
Ingredients
- 1 (35 g) packet of quaker instant oatmeal (strawberry and cream)
- 4 tablespoons powdered sugar
- 1 1/2 cups whole wheat flour
- 1 cup whole milk
- 2 teaspoons baking powder
- 3/4 cup shredded coconut
- 1/2 teaspoon salt
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- canola oil
Instructions
- Mix together the 1 1/2 cups whole wheat flour, 1 (35 g) packet of quaker instant oatmeal, 4 tablespoons powdered sugar, 2 teaspoons baking powder, 3/4 cup shredded coconut, and 1/2 teaspoon salt in a large bowl until combined.
- In a separate bowl, combine the wet ingredients: 1 cup whole milk, 1 tablespoon melted butter, and 1 teaspoon vanilla extract. Stir well to mix.
- Pour the wet ingredients into the dry mixture and mix until just combined, being careful not to overmix. A few lumps are perfectly fine.
- Spray your pan with canola oil or grease it with butter to ensure the pancakes don’t stick. Heat over medium heat until warm.
- Pour your desired amount of batter onto the greased pan, shaping it into a pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancake and cook for another 2-3 minutes, or until both sides are golden brown.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 2 of 3: