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    Recipes » Recipes » Breakfast

    Vegan Coconut Flour Pancakes (Gluten-Free)

    Last updated - July 13, 2021; Published - February 5, 2019 By Rhian Williams 87 Comments

    Jump to Recipe Jump to Video Print Recipe
    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.
    4.35 from 113 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 (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. Michaela

      April 23, 2021 at 2:48 pm

      5 stars
      These are a great, vegan pancake. I used ACV instead of lemon juice. I had to cook them on low heat to cook all the way through, but that’s pretty typical of pancakes. Used King Arthur’s Gluten-Free flour. Super good!

      Reply
      • Rhian Williams

        April 23, 2021 at 3:32 pm

        Thank you so much, so happy to hear that!

    2. Kristin

      May 02, 2021 at 12:37 pm

      5 stars
      Great pancakes! They were incredibly fluffy and moist. We used honey instead of maple syrup, 2 tbsp ACV instead of lemon juice, and a some cinnamon. Will definitely be making again!

      Reply
      • Rhian Williams

        May 02, 2021 at 1:02 pm

        Thank you so much, so happy to hear that!

    3. Laura

      June 02, 2021 at 4:05 pm

      5 stars
      So yummy! I made the batter with ACV and let it rest for about an hour, while I took my 13yr old puppy for her morning walk. These came out light and so fluffy, I had to stop myself from eating them all. For me, these are perfect just the way they are, no syrup or topping needed.

      Reply
      • Rhian Williams

        June 02, 2021 at 8:01 pm

        Thank you so much, so happy to hear that!

    4. Sabina Dorste

      July 11, 2021 at 8:46 pm

      Mine are just not cooking through.. although I spread the dough very thin it's still not done after 10 minutes each side. What am I doing wrong? I was very exact with my measurements, and used white spelt flour with the coconut flour.

      Reply
      • Rhian Williams

        July 13, 2021 at 2:37 pm

        Hi - I'm so sorry about that. What type of plant-based milk did you use?

    5. Roshell willis

      July 23, 2021 at 5:14 am

      5 stars
      Fluffy, delicious and easy to prepare!

      Reply
      • Rhian Williams

        July 23, 2021 at 11:24 am

        Thank you so much, so happy to hear that!

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    Photo of Rhian Williams from Rhian's Recipes

    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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