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.

Course Breakfast, Dessert

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Ingredients

¼ cup coconut flour
1 cup all-purpose flour
¼ cup desiccated coconut
1 teaspoon baking powder
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 tablespoon nut butter of choice (I like peanut butter)
½ medium very ripe banana, mashed
1 cup plant-based milk (I used almond milk)
1-2 teaspoons coconut oil for greasing

Instructions

In large bowl whisk together coconut flour, all-purpose flour, desiccated coconut, and baking powder; set aside.
In a separate medium bowl, mix together the syrup, vanilla extract, nut butter, mashed banana and milk.
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.
Lightly coat a large nonstick skillet or griddle with coconut oil and place over medium low heat.
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. Cook them for about 3 to 4 minutes.
Flip the pancakes and cook until golden brown on the other side, 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.
The recipe makes 6 pancakes.
Serve with fresh berries, maple syrup, powdered sugar or whipped cream.

Notes

Storing Instructions: store in an airtight container in the refrigerator for up to 5 days.
Freezing Instructions: store in a freezer-friendly container for up to 2 months.
Recommended Tools: measuring cups, measuring spoons
Special Ingredients: coconut flour, vanilla extract, coconut oil, peanut butter

Nutrition