Vegan Coconut Flour Pancakes (Gluten-Free)

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)

These Vegan Coconut Flour Pancakes are soft, fluffy and slightly chewy with a hint of coconut flavour.

4.48 from 48 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Keyword: coconut flour pancakes, egg-free pancakes, gluten-free vegan pancakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 10 pancakes

Calories: 96kcal

Author: Rhian Williams

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

*The lemon juice is crucial as its acidity reacts with the alkali bicarbonate of soda (baking soda) to create a fluffy batter. If not using lemon juice, substitute it with 1 tablespoon apple cider vinegar.

Nutrition Facts

Vegan Coconut Flour Pancakes (Gluten-Free)

Amount Per Serving

Calories 96 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 89mg4%

Potassium 98mg3%

Carbohydrates 19g6%

Fiber 3g12%

Sugar 5g6%

Protein 2g4%

Vitamin C 1.2mg1%

Calcium 101mg10%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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