Fluffy Coconut Flour Pancakes (Dairy-Free & Vegan!)

4.88 from 16 votes
These coconut flour pancakes are light and fluffy, gluten-free, sweet and moist. Made with coconut flour and gluten-free baking flour. Enjoy as a delightful brunch with your loved ones.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Mar 21, 2021 (Last updated Mar 11, 2024) by Hannah Sunderani

Fluffy Coconut Flour Pancakes (Dairy-Free & Vegan!)

Trade out regular pancakes for these fluffy Coconut Flour Pancakes! They’re sweet, comforting, light and airy, vegan, gluten-free and the absolute best 30-minute weekend pancakes. Enjoy whipping up these beauts for breakfast or brunch and dig in with loved ones! No eggs needed!

Aside from a piping hot mug of Matcha with Almond Milk and an Immunity Boosting Lemon Ginger Turmeric Shot, my weekly morning ritual usually includes one of three vegan breakfast recipesOatmealChia Pudding, or a healthy pancake recipe! (The only exception being a cooling Acai Bowl during the summer months).

But during my pregnancies (both of them!), I crave healthy, gluten-free, vegan pancakes nonstop! Vegan Banana PancakesLemon Poppyseed PancakesAlmond Flour PancakesBuckwheat Pancakes, I honestly can’t get enough. 

Which is exactly why I created these beautifully fluffy, easy to make coconut flour pancakes. They’re not only vegan, gluten-free, dairy-free, egg-free, and 100% guilt-free; but they are so delicious that you might even find yourself craving a batch for dinner, too! They’re also freezer-friendly, so I might suggest making up a big batch to freeze so you can have fresh, healthy breakfast on a craving’s notice. 

So, let me tell you how to make these delicious coconut flour pancakes, so that you can enjoy them pronto.

Fluffy coconut flour pancakes topped with strawberries, maple syrup and cut to show the fluffy interior. The pancakes are stacked on to a white plate. The plate is sitting on a white backdrop.

These Coconut Flour Pancakes are….

All of the ingredients to make the fluffy coconut flour pancakes separated into individual bowls. The bowls are sitting on a white backdrop.

Ingredient Notes

  • Almond milk: I like to use my Homemade Almond Milk in this recipe, but any homemade or store-bought plant-based milk of choice will work. For an extra coconut-y flavour, use coconut milk!
  • Banana: In addition to adding a natural sweetness to the pancake batter, mashed banana works as an egg replacer and helps to add moisture and structure that helps to keep the pancakes from falling apart. 
  • Coconut flour: A little coconut flour goes a long way in this pancake recipe. If you use too much, the pancakes will be overly dense. In fact, this recipe took 3 rounds of recipe development to get just right. To use up the remainder of your coconut flour, try my vegan coconut flour brownies, or check out these Top Coconut Flour Recipes from Ambitious Kitchen!
  • Gluten-free baking flour: To make light, fluffy, moist pancakes, it is important to mix the coconut flour with a gluten-free baking flour. This ensures the pancakes have the perfect texture and just the right amount of coconut flavour. 
  • Peanut butter: Drippy peanut butter adds moisture, healthy fats, and a hint of nuttiness that enhances the coconut flavour. If you prefer a more neutral nut butter, try almond butter. 
  • Maple syrup: Adds the perfect amount of sweetness without overpowering the coconut. 
  • Leavening agents: For the best tall, fluffy pancake, you’ll need both baking soda and baking powder! 

In fact, this pancake recipe took 3 rounds of recipe development to get just right – so I can confidently say it was tested until perfect.

If you’re new to cooking with coconut flour, Ambitious Kitchen has a great blog post for how to cook with coconut flour and what to expect when using it.

Fluffy coconut flour pancakes topped with strawberries and maple syrup. The pancakes are stacked on to a white plate. The plate is sitting on a white backdrop with strawberries.

How to Make Coconut Flour Pancakes

This pancake batter comes together best in a high-speed blender, but if necessary, can also be whisked together until a smooth batter forms in a large bowl. 

To make, add the wet ingredients and dry ingredients together in a high-speed blender and blend until smooth. 

On the stove-top, lightly grease a large non-stick skillet with coconut oil over medium heat. Once hot and ready, give the batter another good stir to make sure it’s well combined and pour the batter into the hot pan in 2 heaping tablespoon portions. Depending on the size of your skillet, you should be able to cook 2-3 coconut flour pancakes at a time. 

Let the pancakes cook for a few minutes, until little tiny bubbles cover the surfaces and bottom of the pancakes are golden brown. Flip and continue to cook until golden brown on the opposite side, about 2 minutes. 

Repeat this process until all of the pancake batter is used, adding more oil to the pan as needed to keep the pancakes from sticking. 

Top your warm, fluffy pancakes with fresh fruit, Strawberry Chia Jam, Coconut Yogurt, and maple syrup, or your favourite vegan pancake toppings of choice. Enjoy! 

How to Keep Pancakes Warm Until Serving

You might be wondering how to keep your pancakes warm while you cook them! To do this, simply heat your oven to 200F/100C and add the cooked pancakes to a parchment paper lined baking sheet. Stash in the oven until all the pancakes are made and you’re ready to serve.

MAKE THESE FLUFFY COCONUT FLOUR PANCAKES WITH ME!

Join me on my YouTube Channel, where I teach you just how easy it is to make these fluffy coconut flour pancakes!

Recipe FAQs

Can I make this pancake batter in advance?

Yes, this batter can be made the day before. Blend the ingredients together until smooth then store in the refrigerator in an airtight container. The pancake batter will thicken overnight, so if it is too thick, add a few splashes of additional plant-based milk until your desired consistency is reached. Just be careful not to use too much liquid or the end result will be thin pancakes.

Why are my pancakes doughy in the middle?

This is likely caused by making the pancakes too large. Unlike some of my other vegan pancake recipes that are made with more traditional ingredients, coconut flour pancakes are more dense and therefore need to be cooked in small rounds. To help the pancakes cook through properly, make them with no more than 2 heaping tablespoons of batter at a time.

If the pancakes still seem gummy in the middle, the heat may be too high, causing the pancakes to cook quickly around the outside, but not in the centre. Reduce the heat to medium-low heat and continue to cook until the coconut pancakes are cooked in the centre.

Can I replace the gluten-free flour with more coconut flour?

Unfortunately coconut flour does not bind well when using it on it’s own. For the best texture and fluffiness, it’s important to use a gluten-free flour blend in addition to the coconut flour. If you are interested in breakfast recipes made with alternative flours, you might enjoy these Almond Flour Banana Pancakes, these Buckwheat Pancakes, or this Oat Flour Waffles recipe!

Can I make this pancake breakfast with protein powder?

These pancakes have not been tested with the addition of protein powder, but if you are looking for a protein-rich pancake recipe, try these Vegan Protein Pancakes with Banana!

Fluffy coconut flour pancakes topped with strawberries and maple syrup. The pancakes are stacked on to a white plate. The plate is sitting on a white backdrop with strawberries.

Storage Instructions

Leftover pancakes will keep for 5 days when stored in an air-tight container in the refrigerator or up to 2 months in the freezer. 

Reheat on the stovetop or pop them in the toaster until warmed through and lightly crisp again! 

More Healthy Pancake Recipes You Might Like:

Fluffy coconut flour pancakes topped with strawberries, maple syrup and cut to show the fluffy interior. The pancakes are stacked on to a white plate. The plate is sitting on a white backdrop.

I hope you love this Coconut Flour Pancake recipe as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

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Fluffy Coconut Flour Pancakes Recipe (Dairy-Free & Vegan!)

4.88 from 16 votes
These coconut flour pancakes are light and fluffy, gluten-free, sweet and moist. Made with coconut flour and gluten-free baking flour. Enjoy as a delightful brunch with your loved ones.
Fluffy coconut flour pancakes topped with strawberries, maple syrup and cut to show the fluffy interior. The pancakes are stacked on to a white plate. The plate is sitting on a white backdrop.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 12 pancakes

Ingredients

Instructions

  • In a high-speed blender, combine the almond milk, banana, coconut flour, gluten-free baking flour, natural peanut butter, maple syrup, baking powder, baking soda and sea salt. Blend until smooth.
  • Lightly grease a large non-stick skillet with coconut oil over medium heat. Give the batter a good stir, then pour the batter into the pan in 2 heaping tablespoon portions, cooking 2 or 3 at a time. Cook until little tiny bubbles cover the surface of the pancakes and the bottom is golden brown, about 2 minutes. Flip and continue to cook until also golden brown on the bottom, about 2 minutes more. Add more oil to the pan as needed to keep the pancakes from sticking.
  • To keep pancakes warm while cooking: Preheat oven to 200F/100C. Transfer the pancakes to the prepared baking sheet and keep warm in the oven while you cook the remaining pancakes.

Watch The Video

Notes

Nutritional information is a rough estimate, per pancake.
These pancakes will keep for up to 5 days. Store in the fridge in an air-tight container and reheat on the stovetop or pop them in the toaster!

Approvals

Nutrition

Calories: 88kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 86mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
DID YOU

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MAKE THIS?

See more step-by-step instructions by visiting the recipe story here!

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  1. Absolutely delicious! I was craving waffles and modified this recipe with less milk and cooked in the waffle iron. Thawed and warmed frozen blueberries mixed with fig jam & lemon zest. Made 3 large waffles. A new family favorite – as are so many of your recipes!

  2. Hannah thanks a bunch for this amazing recipe, this is my third favorite one from the breakfast collection of yours and can’t wait to have your book as part of my cooking growing skills and getting more comfortable and confident to cook gluten free
    Thanks again and happy new year to you and your family

    • This makes me so happy to hear Erika! I’m trilled to hear that this has help build your skills. Thank you for such a nice comment!
      Wishing you all the best, Hannah.

  3. I mean can the batter be made a day ahead? Maybe adding baking soda & powder before cooking?

    • Hi Audrey! Yes you can make this batter (all of the ingredient combined) the day before! If it’s too thick from the longer rest time then feel free to add splashes of almond milk to thin to desired consistency. 🙂

  4. Aloha Hannah,
    I love pancakes but since becoming gluten free it has been incredibly hard to find a recipe that is slightly sweet , fluffy , and light . I’ve tried several other recipes . None of them compares to yours. This recipe is also EGG-FREE. Due to food sensitivity I’ve had to remove both . With your recipe I don’t miss a thing . This is an amazing find for me
    & my ohana.
    Mahalo nui loa 🙂

    • Hi Lari! Oh my goodness what a wonderful, sweet and kind note about my recipe. Really happy to hear that you’re able to enjoy this recipe while still keeping in mind your food sensitive. 🙂 Thanks for the kind note!

  5. I stumbled across this website while I was watching my kiddos. I’m pregnant and love looking up recipes. I noticed how easy this recipe looked and thought to give it a try. I’ll be honest, I was a bit skeptical bc it looked TOO easy and such few ingredients. Y’all! These were the best gluten free pancakes I’ve ever had. I could cry. I’m pregnant and each pregnancy I’ve been looking for some really good gluten free pancakes. They’re so light and fluffy and delicious. Not too sweet which is perfect for me. All of my kiddos and husband ate them all up. I doubled the recipe and had none left over lol. Even my one year ate 3 pancakes haha. Excited to try more recipes by you. Keep doing what you’re doing bc it legitimately took me 3 years to find a recipe like this.

    • Hi Jessica! We have a very similar story about craving these pancakes while pregnant! Hahah. I recipe tested this many times to get the consistency and taste right, and I’m thrilled that you liked it. 🙂 Thanks for the very sweet note and all the best with your pregnancy!!

  6. Tasted great but they ended up very doughy in the middle. I used all purpose GF flour from Arrowhead Mills. Am I using the wrong flour?

  7. Delicious. I replaced the gluten-free flour with oat flour they came out perfect. I also omitted the peanut butter.

  8. Absolutely Amazing recipe!! Thank you for Sharing! Just made it and it made my day 😊 I’ll be posting a picture on Instagram and I’ll make sure I tag you.

  9. These pancakes are perfect! Healthy, soft and delicious! I’ll definitely use this recipe more in the future.

  10. Can i omit the gluten free baking flour & use all coconut flour? Or replace gluten free flour with oat flour ? Thank you

    • Hi Jossie. I have never tried replacing the gluten-free baking flour with oat flour in this recipe. My apologies in that I’m not sure if it works, but please report back if you end up trying!! As for using all coconut flour – this I did recipe test and unfortunately the coconut flour does not bind well when using it on it’s own. Hence why we add the gluten-free flour. I’ve explained a little about that in the blog post above. 🙂 Thanks so much for your note!

  11. These pancakes are great! I’ve been trying to find ways to use coconut flour and this recipe does it so perfectly!

  12. Hello Hannah, have just tried your wonderful vegan coconut flour banana pancakes, they were amazing!
    Thankyou so much for your simple but effective recipe Using coconut flour ( which I have found a bit tricky to work with without eggs -)
    Lots of love
    Claire

    • Hi Claire! Thanks for the sweet comment about this recipe! Oh yes, coconut flour can be a little finicky! So glad you love it in these pancakes as much as I do. 🙂