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Thai Coconut Custard Pancakes

Cooking Time:

25 Minutes


4 pancakes, 2 servings

About the Recipe

This recipe is inspired by the Thai coconut-rice pancake street food - Kanom Kruk.

Traditional Kanom Kruk uses a special pan to cook the mini custard pancakes and are usually topped with green onion, corn, or ube. In this version, we made it into a whole pancake, using a saucepan, and added freshly ground cardamom seeds to make it more digestible.

The qualities of this dish are sweet, moist, cooling, and building. This is an excellent breakfast for both Vatas and Pittas. Kaphas should have it as a celebration treat, in moderation due to its moist, heavy, building, and cooling qualities.

Regardless, you can impress your friends and family with this fabulous addition to a weekend breakfast or brunch.



  • ghee (as needed for cooking)


  • 1/4 cup cooked basmati rice

  • 1/4 cup oat flour 

  • 1 cup water 

  • 1/4 cup organic coconut milk 

  • 1/4 cup shredded coconut 

  • 2/3 tsp cardamom powder, freshly grated

  • 2 tbsp coconut palm sugar 

  • 1/4 tsp salt 

Custard filling: 

  • 1/2 cup organic coconut milk

  • 1 tbsp coconut sugar

  • 1/8 tsp salt 

  • 1 tbsp oat flour 


  1. Add all the ingredients for the batter to a blender and blend until smooth. Set aside.

  2. Add all the ingredients for the custard filling to a small mixing bowl and whisk together until well combined. Set aside.

  3. Heat 1 tsp of ghee in medium saucepan pan over medium heat. 

  4. Add 1/4 cup of batter to the pan.

  5. Scoop 1/2 tbsp of the filling by dunking the teaspoon into the pancake batter in the pan and wiggle it slightly, releasing the contents of the filling. 

  6. Allow to cook until crispy on 1 side (about 8-10 mins), then flip to the other side and cook for an additional 2-3 mins. The pancakes should be jiggly in the middle - that's the custard! 

  7. Repeat with the rest of the batter. Serve with a slight drizzle of honey or maple syrup but you probably won't even need it. Enjoy! 

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