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Thai coconut pancakes, Khanom Krok, served in a clay pot. Golden-browned pancakes topped with green onions. serve in a rustic bowl.
Olivia

Thai Coconut Pancakes (Khanom Krok)

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Thai coconut pancakes (Khanom Krok) with creamy coconut flavor and crisp edges. A simple traditional plant-forward dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dessert
Cuisine: Thai
Calories: 371
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup rice flour
  • 1 cup coconut milk
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 green onions finely sliced (optional traditional topping)
  • 2 tablespoons olive oil or neutral oil
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Frying Pan
Frying Pan
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Frying Pan

Cooking Instructions
 

  1. In a bowl, whisk rice flour, coconut milk, sugar, and salt until smooth.
  2. Let batter rest for 10 minutes.
  3. Heat a pancake or takoyaki-style pan over medium heat.
  4. Lightly grease each section with oil.
  5. Pour batter into each mold.
  6. Add sliced green onions if using.
  7. Cook until edges become crisp.
  8. Cover briefly to help centers cook through.
  9. Remove carefully once golden underneath.
  10. Serve warm.

Nutrition

Calories: 371kcalCarbohydrates: 47gProtein: 4gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 0.5mgSodium: 31mgPotassium: 187mgFiber: 1gSugar: 13gVitamin A: 229IUVitamin C: 4mgCalcium: 22mgIron: 2mg

Notes

• Traditional pans create the best round shape
• Keep heat moderate to avoid burning
• Sweet corn or taro can be added as toppings if desired

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