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Home » Recipes » Breakfast

Vegan Coconut Flour Pancakes (Gluten-Free)

Last updated - July 13, 2021; Published - February 5, 2019 By Rhian Williams 89 Comments

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A collage of two vegan coconut flour pancakes photos

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!

Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries on a green plate against a grey background

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.
Raw white vegan coconut flour pancake batter in a glass mixing bowl against a marble background
  • 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.
A white vegan coconut flour pancake being cooked in a black frying pan
  • 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.

A golden brown vegan coconut flour pancake being cooked in a black frying pan
  • Repeat for the rest of the batter - makes around 10 pancakes.
Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries with a small jug pouring syrup over the top

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!
Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries on a green plate

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

Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background

Vegan Coconut Flour Pancakes (Gluten-Free)

These Vegan Coconut Flour Pancakes are soft, fluffy and slightly chewy with a hint of coconut flavour.
4.34 from 118 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: coconut flour pancakes, egg-free pancakes, gluten-free vegan pancakes
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes 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 (â…“ cup) coconut flour
  • 170 g (1 â…“ 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 â…” 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.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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.

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    Recipe Rating




  1. Marcie

    October 19, 2020 at 5:03 pm

    5 stars
    I didn't have a gluten free flour mix so I used brown rice flour and a teaspoon of xanthan gum and it worked really well!! Also subbed honey for the maple syrup and added cinnamon! Love the recipes on this site. They are some of the only vegan gluten-free baking recipes that ever turn out for me!

    Reply
    • Rhian Williams

      October 19, 2020 at 6:44 pm

      Thank you so much, so happy to hear that!

    • Daniela

      November 10, 2020 at 6:25 am

      I tried these two times but did not work. It only cooked the outside part of it. It will not cook the inside. I followed all instructions and not sure why?

    • Rhian Williams

      November 10, 2020 at 2:27 pm

      Sorry to hear that. What type of gluten-free flour did you use? Did you make any substitutions?

  2. Samreen

    November 26, 2020 at 6:48 am

    5 stars
    Hi dear
    Today I tried your recipe , the pancake was so delicious.
    I used all purpose flour ( Bob mil gluten free) with coconut flour and added 1/4 tsp of Gaur gum.

    Thanks

    Reply
    • Rhian Williams

      November 26, 2020 at 2:56 pm

      Thank you so much, so happy to hear that!

  3. Laura Donnelly

    December 09, 2020 at 11:31 pm

    5 stars
    This recipe is amazing! My pancakes were so light and fluffy. My whole family loved these pancakes. Thank you !

    Reply
    • Rhian Williams

      December 09, 2020 at 11:32 pm

      Thank you so much, so happy to hear that!

  4. Dana Chwatt

    January 10, 2021 at 6:15 pm

    5 stars
    Seriously, SO good. I added blueberries and sliced banana once on the skillet and they don't need any syrup on top! I used 2/3 of rice flour, 1/3 of coconut flour, 1/3 of potato flour and 1/3 of arrowroot flour as my GF mixture. Highly recommend this recipe!!

    Reply
    • Rhian Williams

      January 10, 2021 at 8:44 pm

      Thank you so much, so happy to hear that!

  5. Stacey

    January 17, 2021 at 2:27 pm

    Not sure what I could of possibly did wrong but mind didn’t cook on the griddle. They remained a pile of airy mush

    Reply
    • Rhian Williams

      January 17, 2021 at 8:31 pm

      Sorry to hear that - what type of gluten-free flour did you use?

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Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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