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.
Samira
Thank you for this absolutely delicious recipe! We made it over the weekend and it was unbelievably yummy. Have you ever tried making pancakes this good using only coconut flour (or coconut mixed with tapioca flour)? Or mullet or amaranth flour? If you ever experiment with that and find success, I’d love to o know!
Rhian Williams
Thank you so much, so happy to hear that! I will let you know if I find any new combinations, thank you for the suggestion!
Miranda S.R
Could you substitute the 2 tsps baking powder with 2/4 tsps more baking soda since that is the equivalent ?
Rhian Williams
No sorry!
Trina
Could you bake these? I’ve had good success with other recipes but not sure with the coconut flour and flax egg if this would work
Thanks!
Rhian Williams
Hm do you mean bake them into pancakes or into a cake? If you want to use this batter as the base for a cake, I'd recommend using this recipe but swapping out the ground almonds for a fifth of the amount coconut flour instead: https://www.rhiansrecipes.com/gluten-free-vegan-vanilla-cake/
Anonymous
How do you get these to turn out? The batter looks great but when I put them in the pan they stick really bad and get chewy and they cannot be flipped. I tried the banana oat pancakes as well and they did the same thing only worse. I’ve used coconut oil, avocado oil and a vegan butter for the pan and none seem to work. I’m at a loss and all I want is some healthy pancakes! I’ve also tried 2-3 other recipes as well and the same thing happens.
Rhian Williams
Hi! Sorry to hear that! What type of pan are you using? I'd recommend using a non-stick pan if you're not using one right now!
Stace
I also had a terrible sticking problem in a cast-iron skillet. I added more liquid to the batter, then more oil to the skillet without success. I don’t use non-stick pans because of the potential chemical release —it’s a calculated risk people need to consider, especially with older and less-expensive non-stick surfaces, I cooked the remainder of the batter in the microwave on a plate to put outside for the critters to eat. Cheerios it is for breakfast!
Rhian Williams
Sorry to hear that! I think this recipe would be difficult to make without a non-stick pan.
Anonymous
delish
Rhian Williams
Thank you so much!