Vegan Coconut Flour Pancakes (Dairy-Free, Gluten-Free!)

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My gluten-free, vegan coconut flour pancakes are about to become your new favorite healthy breakfast recipe. They’re ideal for anyone looking for a lower-carb, dairy-free pancake that tastes like the real deal. Made with wholesome ingredients and ready in just 30 minutes, you can drizzle them with maple syrup or serve them topped with fruit and whipped cream for the ultimate Sunday brunch!

I don’t know about you, but in my house, we love pancakes. From my classic healthy pancakes and air fryer pancakes to unique mochi pancakes my family loves all recipes for pancakes.

This recipe has saved the day on more occasions than I can count. Even on days when it seems like no one in the family can agree on anything, no one can argue with the crave-worthy factor of a stack of fluffy pancakes. And my low-carb vegan coconut flour pancakes recipe is a favorite. 

If you’re looking for a plant-based, healthy yet indulgent breakfast, then this is the perfect recipe for you. It’s beyond easy to make and incredibly delicious!

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🥘 Ingredients

My egg free coconut flour pancakes are made with just a few basic ingredients that you likely already have in your pantry. For the exact amounts and nutritional info, scroll down to the recipe card at the bottom of the post.

Gluten Free All-Purpose Flour: When making pancakes with coconut flour, I include a 1:1 gluten free flour to improve the texture. Any brand will work as long as the blend includes xanthan gum, which is what helps to bind my no egg coconut flour pancakes together. You can use regular or whole wheat flour if you aren’t gluten-free. 

Coconut Flour: Using coconut flour keeps the recipe healthy and adds a lovely hint of coconut flavor. You can use any brand, but I like Bob’s Red Mill. You’ll find it in the aisle with the other alternative flours like oat flour and almond flour. 

Almond Milk: I like using unsweetened almond milk, but feel free to use any plant-based milk you prefer. Soy milk or full-fat coconut milk would work great for these dairy free coconut flour pancakes. You can also use regular milk if you’re not concerned about keeping them vegan.

Sugar: Feel free to use any kind of sugar you like for a touch of sweetness. My top choices are maple syrup and white sugar, but you could also keep with the theme and use coconut sugar. 

Apple Cider Vinegar: Commonly used as a leavening agent, apple cider vinegar is my secret to making fluffy coconut flour pancakes without eggs. Don’t worry, you won’t even taste it!

Vanilla Extract: A splash of vanilla helps to add a depth of flavor. I highly recommend using pure vanilla extract or make your own at home (Learn More: How To Make Vanilla Extract).

Baking Powder: Together with the vinegar, I use baking powder to create super light and airy pancakes. If you don’t have any on hand, you can swap it out for ⅓ teaspoon of baking soda.

🔪 How To Make Vegan Coconut Flour Pancakes

My recipe is super delicious and also incredibly easy to make. Whether you’re a first-timer or a pancake making pro they will turn out perfectly with my foolproof recipe.

Watch my video below to see how easily these pancakes with coconut flour and no eggs come together in just a few simple steps.

Mix Wet Ingredients: To start, I whisk together the almond milk, apple cider vinegar, and vanilla extract in a bowl.

Mix Dry Ingredients: In a separate large bowl, I whisk together the gluten-free flour, coconut flour, sugar, and baking powder.

Make Pancake Batter: After measuring and mixing, I pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms. 

Rest Batter: Before I begin making pancakes, I let the batter rest for 10 minutes.

Cook: First, I lightly coat a non-stick skillet with cooking spray and heat it over medium heat. If you don’t have a non-stick skillet, you can use a large pan and grease it with a bit of avocado oil or coconut oil. Then I drop ¼ cup portions of batter onto the skillet and cook until bubbles appear. Be sure to leave enough space between the pancakes.

Flip And Continue Cooking: Once bubbles begin to appear, I flip the pancakes and cook for another 4 minutes or until fully cooked through. Then I remove the pancakes from the skillet and repeat the process with the remaining batter. My recipe makes about 16 pancakes.

Serve And Enjoy: When ready, I serve them warm or cold topped with my favorite pancake toppings. 

📖 Variations

Chocolate Chip: For an indulgent twist, I will sprinkle dairy-free chocolate chips onto the pancakes after I pour the batter. This way, the chips melt into gooey pockets of chocolate without sinking to the bottom of the batter.

Blueberry Pancakes: Add fresh blueberries after you pour the batter for a burst of freshness and natural sweetness. I love this variation during berry season. 

Banana Pancakes: For added moisture and natural sweetness, sometimes I mash a ripe banana and mix it into the batter before cooking to make banana coconut pancakes. This can also eliminate the need for added sugar.

Add Nuts: Incorporate a tablespoon of almond butter, peanut butter, or even my pumpkin seed butter into the batter for a rich, nutty flavor. You can also sprinkle chopped nuts like walnuts, pecans, or almonds on top of the pancakes before flipping them.

Spiced Pancakes: Around the holidays I love to add a pinch of cinnamon, nutmeg, or pumpkin spice to the batter for some added warm flavor. 

Coconut Lover’s Pancakes: If you’re a true coconut lover, use coconut milk, coconut oil, and mix some shredded coconut into the batter for the ultimate coconut experience. 

Add More Protein: To boost the protein content I will add a scoop of my favorite unflavored or vanilla protein powder to the batter before cooking and adjust the liquid slightly to keep the batter smooth.

🍽 Serving Suggestions

A stack of my coconut flour vegan pancakes will fill you up and put a smile on your face all by itself! But they also pair well with a variety of other breakfast favorites and toppings. Here are some of my favorites:

With Toppings: You can put anything on a pancake! Nut butter, chocolate chips, melted vegan butter, fresh berries, fruit compote, apple curd, chia seeds, coconut yogurt, chopped nuts, maple syrup, blackberry simple syrup, peach simple syrup, whipped cream, vegan Nutella, and the list goes on. I encourage you to try them all!

With Sides: For the ultimate breakfast, serve with a side of vegan bacon and my tofu scramble or vegan frittata. They are also perfect with my breakfast fruit salad or Mexican fruit salad. 

With More Pancakes: Create a pancake party by serving them with my oat flour pancakes and spinach pancakes, and an assortment of your favorite toppings. You could even include my gluten free vegan waffles too!

With Beverages: What breakfast or brunch isn’t better with a warm beverage!? These pancakes are delicious with my golden milk turmeric latte, lavender latte, or oatmilk honey latte. My kids also love them with smoothies like my mixed berry smoothie blueberry pineapple smoothie, and jackfruit smoothie.

For Dessert: I’ll turn my pancakes into dessert by topping them with my caramel nice cream, chocolate banana ice cream, mango nice cream, or lychee ice cream! Add a dollop of vegan whipped cream and some nuts and your family will be impressed.

🧊 Storage Directions

Fridge: If I have leftovers, I transfer them to an airtight container and store them in the fridge for up to 4 days. To prevent sogginess, make sure the pancakes are completely cool before sealing the container.

Freezer: For longer storage, I freeze them in an airtight container or freezer bag with parchment paper between each pancake. They’ll keep for 2-3 months.

Reheating: If I’m reheating from the fridge, I warm them in the microwave for 10-15 seconds or in a skillet for 30 seconds to 1 minute per side. For frozen pancakes, I reheat directly from frozen by toasting, microwaving for 20-30 seconds (flipping halfway), or cooking in a skillet for 1-2 minutes per side. You can also pop them in the oven at 325 degrees Fahrenheit (165 degrees Celsius) until heating through. 

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