Five 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 Gluten-Free Vegan Coconut Flour Pancakes are soft, fluffy and slightly chewy with a hint of coconut flavour. 
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


  • 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 (1/3 cup) coconut flour
  • 170 g (1 1/3 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 teaspoons baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 400 ml (1 2/3 cup) unsweetened almond milk (or sub any other plant-based milk)

For frying:


  • 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


*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.


Calories: 96kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Sodium: 89mg | Potassium: 98mg | Fiber: 3g | Sugar: 5g | Vitamin C: 1.2mg | Calcium: 101mg | Iron: 0.7mg