Vegan Coconut Flour Pancakes (Gluten-Free!)This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
Say hello to your new favorite healthy breakfast recipe. These gluten free, vegan coconut flour pancakes are fluffy, wholesome, and come together in under 30 minutes. Top them off with your toppings of choice and a side of fresh fruit for the ultimate Sunday brunch!
I don’t know about you, but I’ve always been a serious pancake lover. From classic air fryer pancakes to these creative mochi pancakes, I have tried (and loved) many, many different recipes for pancakes. Which is why I’m super excited to share this vegan coconut flour pancakes recipe!
It is perfectly fluffy, beyond easy to make, and tastes absolutely decadent. If you’re looking for a wholesome yet indulgent breakfast, then this is the perfect recipe for you!
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These delicious pancakes have saved the day on more occasions than I can count. Even on the days where it seems like no one in the family can agree on anything, no one can argue with the crave-worthy factor of these easy coconut flour pancakes.
All you have to do is mix the pancake batter, cook your pancakes on a griddle, then add your favorite toppings and dig in. In my house, we love topping our pancakes with chocolate chips, fresh berries, or nut butter, or melted butter.
From the subtle hint of coconut to the melt-in-your-mouth quality of these moist pancakes, this coconut pancake recipe is easily the best one I have ever tried. These don’t last long on my breakfast table, so I highly recommend making a second batch if you want to be able to save leftovers.
Lucky for you, vegan coconut pancakes are so easy to make that doubling the recipe is a breeze. If you’ve been searching for gluten-free recipes to enjoy for breakfast, this recipe is for you. It also happens to be grain free and super easy to customize! Try it out for yourself and let me know what you think!
👩🏽🍳 Why This Recipe Works
- Delicious, fluffy pancakes
- Egg free
- Great for meal prep
- Vegan, keto-friendly, and gluten-free
- Ready in under 30 minutes
- Healthier than traditional pancakes
- Low calorie
- Best low-carb pancakes made with coconut flour!
These healthy pancakes are made with wholesome ingredients that you’re likely to already have in your pantry!
- Gluten Free All-Purpose Flour: When baking pancakes with coconut flour, you’ll want to use an all-purpose flour along with it. To keep these pancakes gluten-free, I prefer to use a gluten-free baking flour. There are a variety of gluten-free flours available, just make sure to find one with xanthan gum added. If you aren’t gluten-free, you can use a different flour like regular or whole wheat flour.
- Coconut Flour: I love the slight coconut taste that this flour brings to this pancake recipe. You can find it in the aisle with the other alternative flours like oat flour and almond flour. Any brand of coconut flour will work fine, but I like Bob’s Red Mill.
- Almond Milk: Unsweetened almond milk is my favorite dairy-free option for this recipe. However, feel free to use any nondairy milk you like (soy milk or full-fat coconut milk would work great) or swap for regular milk if you aren’t worried about keeping these coconut pancakes vegan.
- Sugar: You can use any kind of sugar you like to enhance the flavor of your pancakes. Maple syrup and white sugar both work well, or you could keep with the theme and use coconut sugar.
- Apple Cider Vinegar: Commonly used as a leavening agent, apple cider vinegar is the secret to fluffy coconut pancakes.
- Vanilla Extract: This helps to add a depth of flavor to these delicious vegan pancakes.
- Baking Powder: Baking powder works with the vinegar to create light and fluffy pancakes. If you don’t have any, you can swap it out for ⅓ teaspoon of baking soda.
These vegan gluten free coconut flour pancakes are perfect just as they are, but there are plenty of ways to mix things up if you want to put your own unique twist on them. Here are my favorite toppings and variations for this recipe!
- Pancake Toppings: Nut butter, chocolate chips, melted vegan butter, fresh berries or this breakfast fruit salad, fruit compote, apple curd, chia seeds, coconut yogurt, chopped nuts, maple syrup, blackberry simple syrup, peach simple syrup, whipped cream, and vegan Nutella all work great. Choose your favorites!
- Coconut Flour Keto Pancakes: You can reduce the carbs even further by turning this into an almond flour pancakes recipe – just swap the gluten free flour for almond flour.
- Banana Coconut Pancakes: If you want to make the best coconut flour banana pancakes, all you have to do is add an overripe mashed banana. Adding the banana into the batter tastes even better than regular pancakes with banana as a topping! This could also eliminate the need for added sugar, if that’s something you’re looking for.
- Coconut Flour Protein Pancakes: If you want to make protein powder pancakes, you can add a scoop of unflavored or vanilla protein powder to the batter. You might need to adjust the liquid slightly if the batter becomes too thick.
These vegan coconut flour pancakes are not only delicious, but also incredibly easy to make. Just follow the simple steps below and make sure to check out the recipe card for exact measurements.
Mix Wet Ingredients: In a mixing bowl whisk together the vanilla extract, apple cider vinegar, and almond milk.
Mix Dry Ingredients: Whisk together the baking powder, flours and sugar in a separate bowl.
Add Wet to Dry Ingredients: Pour the wet ingredients into the flour mixture and whisk until you have a smooth batter.
Rest Batter: Allow the pancake batter to rest for 10 minutes before cooking.
Cook Coconut Pancakes: Lightly coat a non-stick skillet with spray oil and heat over a medium heat. (Note: If you don’t have a nonstick skillet, you can use a large pan and grease it with a little bit of avocado oil, olive oil, or coconut oil.) Drop a ¼ cup of batter into the skillet and cook until bubbles appear.
Flip And Continue Cooking: Flip the pancake over and continue to cook for another 4 minutes or until completely cooked through. Remove from the skillet and repeat with remaining batter. The batter makes about 16 pancakes.
Serve And Enjoy: Serve these eggless coconut flour pancakes either warm or cold topped with your favorite pancake toppings. You can also serve them as part of a bigger brunch spread with vegan waffles, vegan scrambles and more!
Yes! Coconut flour is keto-friendly and is a great option if you’re following a keto diet. One tablespoon of coconut flour contains just 2 grams of net carbs, whereas the same amount of wheat flour contains 6 grams of net carbs.
The answer is – it depends! These particular low carb pancakes with coconut flour are super healthy because they’re less than 50 calories per pancake, are low in sugar, low carb and gluten free. But some coconut pancake recipes might have a ton of sugar or refined carbs added, making them more of a treat than a healthy breakfast option.
Each pancake has only 9 grams net carbs! If you use almond flour instead of gluten free flour, you’ll reduce the carb content even further.
Many recipes for vegan pancakes call for flax eggs to keep the pancakes from falling apart. However, I’ve found that this coconut flour pancake recipe holds just fine without the need for any eggs.
If you find that your pancakes are falling apart when you flip them, you may not have added enough flour or you could be flipping them too soon. If the batter doesn’t seem to be binding properly, try adding a little coconut oil or extra flour.
Once your pancakes have cooled completely, you can transfer them to an airtight container or plastic bag and store them in the fridge for 4 days.
If you want to keep them for longer, place a piece of parchment paper in between each pancake before placing it in your airtight container, then freeze for up to 2-3 months. Thaw in the fridge the day before serving, then warm in the microwave or toaster oven until heated through.
💭 Expert Tips
- Rest the batter: Resting the pancake batter for 10 minutes before cooking gives the flour time to absorb the liquids, so don’t skip this step.
- Make a big batch: Use a larger nonstick skillet to save time and cook several pancakes at one time.
- To avoid burning your pancakes, you want to aim for medium heat. However, keep a close eye on your skillet in case you need to reduce it to medium-low heat.
- Instead of pouring oil into your pan to grease your skillet, use a spray oil or a wet a kitchen paper towel with oil and rub it into the frying pan. Too much oil will mess with the texture of these pancakes.
- These pancakes are meant to be on the thinner side, so don’t overcook them thinking they’ll rise more after bubbles appear on the surface of the pancake!
- Make for meal prep: If you make a double or triple batch of this recipe, you can freeze most of it and just defrost individual pancakes for breakfast anytime you want!
🥞 More Healthy Pancake Recipes!
- Vegan Sweet Potato Pancakes
- Sourdough Discard Pancakes
- Oat Milk Pancakes
- Spinach Pancakes
- Oat Flour Pancakes
- Almond Milk Pancakes
- Vegan Protein Pancakes
📋 Recipe Card
🎥 Watch How to Make It
Vegan Coconut Flour Pancakes
- In a mixing bowl whisk together the vanilla extract, apple cider vinegar and almond milk.
- Whisk together the baking powder, flours and sugar in a separate mixing bowl.
- Pour the wet ingredients into the dry ingredients and whisk until smooth.
- Allow the pancake batter to rest for 10 minutes before cooking.
- Lightly coat a skillet with spray oil and heat over a medium heat.
- Drop a ¼ cup of batter into the skillet and cook until bubbles appear, flip the pancake over and continue to cook for another 4 minutes or until completely cooked through.
- Remove from the skillet and repeat with remaining batter. Batter makes about 16 pancakes.
- Serve pancakes either warm or cold topped with your favorite pancake toppings.
- Resting the batter for 10 minutes before cooking gives the coconut flour time to absorb the liquids.
- Feel free to add your favorite pancake toppings like: coconut yogurt, crushed nuts, chocolate chips, maple syrup, fresh berries etc.
- Pancakes can be stored in an airtight container in the fridge for up to 4 days.
- Pancakes can be frozen for up to 3 months.
- You can also use a larger skillet to save time and cook several pancakes at one time.
- Note: If you want a thicker, cakier pancake, use less almond milk (use about 1.25 – 1.75 cups). If you don’t need this recipe to be gluten free, you can use regular all purpose flour instead of gluten free flour, but then you will need to reduce the amount of almond milk to be 1.25 cups.