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.
Ana
i don’t know if I just messed up the recipe but I did follow it as it said. Regarding the pancakes turned out chewy like not what I would even remotely consider fluffy but they looked fluffy. Yet with toppings added they taste okay.
Rhian Williams
I'm sorry to hear that - what type of gluten-free flour did you use?
Kate
Just made these and they tasted great! I used ACV instead of the lemon juice. Our family appreciates your allergy friendly recipes. Thanks!
Rhian Williams
Thank you so much, so happy to hear that!
Martha Hernandez
Mine were fluffy and I’ve been looking for a recipe that didn’t make them fall apart and this one worked.
HOWEVER, they cooked on the top but the inside would not cook it was still doughie 🙁
How do I fix this?
Rhian Williams
I'm sorry to hear that - did you make any substitutions? What type of gluten-free flour did you use?
Tess
Hi Rhian, Thanks got so these great recipes. You have a lot of pancake options on this site. What’s your favourite/to recommendation for texture that’s like a traditional pancake? Fluffy and thick?
Rhian Williams
Thank you! My personal favourite (because they're so thick and fluffy) are my Flaxseed Pancakes: https://www.rhiansrecipes.com/flaxseed-pancakes/. But these Coconut Flour Pancakes are also very popular, and also my Oat Flour Pancakes: https://www.rhiansrecipes.com/oat-flour-pancakes/. Hope that helps!
Sharon Abdin
Thank you so much for this recipe! These are great! My son has FPIES to a variety of foods and egg and dairy allergies. This has been a life saver as he is only 18 months and teying to find recipes free of oats, rice, eggs and dairy has been challenging. Making another batch right now! Gonna do some testing to see if I can bake in the oven just to help with all the food prep I have to do! Any tips would be great on that if you have tried it! Thanks again!💙
Rhian Williams
Thank you so much, so happy to hear you liked them!