These Vegan Coconut Flour Pancakes are soft, fluffy and slightly chewy with a hint of coconut flavour. They're also gluten-free and refined sugar free, are made without flax eggs or aquafaba, and come together in one bowl. Perfect for a super easy yet indulgent breakfast!
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients in a glass mixing bowl - use a balloon whisk to mix it if the batter becomes clumpy.
- Heat up a tiny bit of oil in a frying pan (non-stick is best) and add a few tablespoons of the pancake batter.
Tip: Control the amount of oil you use by using a spray-on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan - too much oil will make the pancakes ragged at the edges, and too little will make them hard to flip over.
- Cook on a low-medium heat for a few minutes until you see little bubbles appear on the surface of the pancake.
- Flip over and cook for another few minutes, until golden brown and crispy on both sides.
Tip: Use a spatula to flip over the pancakes.
- Repeat for the rest of the batter - makes around 10 pancakes.
Substitutions you can make
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can use any type of oil to fry the pancakes: coconut oil, olive oil or vegetable oil.
- You can replace the gluten-free flour with plain flour if you're not gluten-free.
- You can add desiccated coconut to the pancake batter for extra coconut flavour.
Ingredients you can add to the pancake batter
- Chocolate chips.
- Fresh or frozen berries: blueberries, raspberries etc.
Serving suggestions
- Maple syrup.
- Melted chocolate.
- Almond butter.
- Toasted coconut flakes or desiccated coconut.
- Fresh berries.
- Coconut whipped cream or coconut yogurt!
More vegan breakfast recipes
- Blueberry Pancakes
- White Bean Scramble
- Banana Overnight Oats
- Protein Pancakes
- Quinoa Pancakes
- Blueberry Banana Baked Oatmeal
- Granola
- Banana Oatmeal
If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make this recipe
Vegan Coconut Flour Pancakes (Gluten-Free)
Ingredients
- 4 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice * (or substitute 1 tablespoon apple cider vinegar)
- 30 g (⅓ cup) coconut flour
- 170 g (1 ⅓ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 400 ml (1 ⅔ cup) unsweetened almond milk (or sub any other plant-based milk)
For frying:
- Coconut oil (or sub vegetable oil)
Instructions
- Place all the ingredients in a bowl and mix well (no need to sift the flours) - use a balloon whisk to mix it if the batter becomes clumpy.
- For best results, let the batter sit at room temperature for about half an hour before making the pancakes (I found this made the pancakes super fluffy, but if pressed for time the recipe still works without this step).
- Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter.
- Cook on a low heat for a few minutes until you see a few bubbles appear on the surface of the pancake.
- Flip over and cook for another few minutes, until golden brown and crispy on both sides.
- Repeat for the rest of the batter - makes around 10 pancakes.
- Best served with extra maple syrup and fresh berries.
- Best eaten immediately but leftovers do keep covered in the fridge - reheat in a dry frying pan.
Video
Notes
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.
Molly
Hi Rhian, this recipe sounds really delicious and I just happen to have coconut flour. I'd like to try it as soon as possible. But I was wondering, since I have only 250ml of vegetable oat milk, and other 250 ml of vegetable condensed milk, could I replace the 400 ml of plant-based milk in your recipe with half oat milk and half condensed oat milk I already have at home? Do you think it will work? And, as regards the baking powder and lemon juice/apple vinegar juice,I know in the Notes you said that "The lemon juice is crucial as its acidity reacts with the alkali bicarbonate of soda (baking soda) to create a fluffy batter." But if I don't have neither lemon juice nor apple cider vinegar(I only have white vinegar but I think the taste is too strong), could I try to use only baking powder for the pancake batter (maybe 4 teaspoons of baking powder instead of 2) and avoid both baking soda and vinegar? Could it work well and make a fluffy batter??
I am sorry for all these questions, I am just trying to use the ingredients I already have at home, I hope I don't bother you too much and sorry if there are some mistakes, I am using the translator trying to write correctly in English. Thank you in advance
Rhian Williams
Thank you for your questions. Your milk substitutions sound fine. Yes you can make it without the bicarbonate of soda and lemon juice/vinegar. I would just use 3 teaspoons baking powder instead of 4! Hope that helps.
Sheree
Hi Rhian, this is the second we’ve made these they’re fab. Are you able to freeze them? If not how long will they last after cooking? Thank you 🙏🏻
Rhian Williams
Thank you so much, so glad you like them! I'm not completely sure about freezing them as I haven't tried but it could work - they would keep well for a couple of months in the freezer I think. If you want to take them out one at a time I would recommend keeping a layer of baking paper in between each one so that they don't stick together in one solid clump in the freezer!!
jenny
hi, if i don't have coconut flour, how can i make substitution in a vegan gluten free crepe recipe? Thanks
Rhian Williams
Hi - sorry are you referring to this recipe or my crepe recipe?
Maddy
Wow, thank you for this recipe! These were amazing-- so light and fluffy! I was nervous to make pancakes with coconut flour, but so happy I found a vegan recipe that works. I accidentally put too much baking soda in mine, but they still turned out great.
Rhian Williams
Thank you so much, so glad you liked them!!
Celia
I'm curious: how does the pancakes not crumble without a binding ingredient, like chia seeds, flax seeds, or a banana? I'll try them tomorrow morning and figure it out I guess.... but I can't help wondering 🙂
Also, I have some beautiful organic lemons, I'll add the zests for flavour as I'm out of vanilla!
Rhian Williams
Hope you'll like them! So you don't actually necessarily always need a binding ingredient for pancakes to stick together! The flours and the liquid are enough for these to stick together!