Vegan Coconut Flour Pancakes

These vegan coconut flour pancakes are extra thick and fluffy, perfect with a handful of fresh berries and a drizzle of maple syrup. They are absolutely delicious, mixing coconut with banana and peanut butter, dairy free, refined sugar free and 100% vegan.

When it comes to indulgent breakfasts, nothing beats a tall stack of homemade pancakes made from scratch. If you love vegan pancakes, make sure to check out these 3-ingredient banana pancakes, these healthier buttermilk pancakes, or the more sinful chocolate pancakes with peanut butter.

Ingredients You’ll Need to Make Coconut Flour Pancakes

Coconut flour - if you’re using cups, make sure you don’t pack the coconut flour. Also, keep in mind that each coconut flour is a bit different, so you may need to use a bit more or less milk to make the batter just right.

Flour - because these pancakes are egg free and vegan, all-purpose flour is needed to make sure the texture is not too crumbly or too runny.

Desiccated coconut - gives these coconut pancakes an extra coconutty punch!

Baking powder - makes sure the pancakes are extra fluffy.

Maple syrup - for extra sweetness. You can also use agave syrup or honey.

Vanilla extract - for a hint of vanilla.

Peanut butter - makes the pancakes even creamier and more filling.

Mashed banana - helps to keep the pancakes nice and moist. Make sure you use an extra ripe banana for sweetness and texture.

Plant-based milk - I used unsweetened almond milk, but you can use any kind of milk you’d like.

How to Make Vegan Coconut Flour Pancakes: Step-by-Step Guide

1. In large bowl whisk together coconut flour, all-purpose flour, desiccated coconut, and baking powder; set aside.
2. In a separate medium bowl, mix together the syrup, vanilla extract, nut butter, mashed banana and milk.
3. Add wet ingredients to the flour mixture and mix together. If you find the batter is way too thick, you can add a couple more tablespoons of milk. Mix until the batter is smooth but still very thick. It should resemble a thick brownie batter.
4. Lightly coat a large nonstick skillet or griddle with coconut oil and place over medium low heat.
5. Drop about 3 tablespoons of the batter onto the skillet; you may need to use a spoon to spread out the batter just a tiny bit. It's important not to place more than 3 tablespoons of batter at a time. Coconut flour is sensitive to burning so make sure you keep an eye on these the whole time.
6. Flip the pancakes and cook until golden brown on the underside, for about 2 minutes. If you find that the pancakes are browning too quickly, then you might need to lower your skillet heat a bit. Wipe the skillet clean and repeat with a teaspoon more of coconut oil and remaining batter.

Vegan Coconut Flour Pancakes Q&A

Are These Pancakes Actually Healthy?

It would be hard to argue that pancakes can ever be as healthy as a green smoothie or a vitamin-packed salad, but for a sweet and tasty treat, these pancakes are pretty healthy. They’re made without any refined sugar, sweetened naturally with agave syrup, dairy free, egg free and cooked with a minimum amount of coconut oil.

Are These Pancakes Gluten Free?

No, the recipe includes all-purpose wheat flour, which is not gluten free.

Is Coconut Flour Healthy?

Coconut flour is naturally gluten free, but unlike most gluten-free flours, it tastes absolutely divine! Here are some other health benefits of coconut flour:

• Lower in carbs than traditional wheat flours.
• Packed with nutrients, including fibre, protein and healthy fats. This makes it not only delicious, but very filling as well.
• Naturally sweeter than traditional flours, which means you won’t have to add as much sweetener to the pancakes to make them delicious.
• Naturally gluten free, as well as grain free.

How Long Do They Keep?

As they’re made without any dairy or eggs, these pancakes will stay fresh when refrigerated for up to 5 days.

Here’s how to keep them fresh for longer:

1. Allow the pancakes to cool to room temperature before storing. It’s best to let them cool on a wire rack, as this will prevent condensation.
2. Stack the pancakes in an airtight storage container, placing a piece of wax paper between each pancake. The paper should be as large as the pancake.
3. Store the pancakes in the fridge for up to five days.

Can You Freeze Coconut Flour Pancakes?

Yes! To freeze these pancakes prepare them as you would for storing them in the fridge (see above), and place the container in the freezer. When properly stored, they will remain edible for up to two months in the freezer. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.

Suggestions for Serving

These pancakes taste amazing topped simply with your favourite fresh berries, such as strawberries, blueberries or raspberries, drizzled with maple syrup, or with a light dusting of powdered sugar.

More Vegan Pancakes

• Vegan buttermilk pancakes
• Vegan banana pancakes
• Vegan chocolate pancakes
• Vegan blueberry pancakes
• Vegan apple pancakes

Click here for a complete listing of vegan pancakes.