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

Mar 21, 2021 (Last updated Jan 7, 2025) 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 recipes: Oatmeal, Chia 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 Pancakes, Lemon Poppyseed Pancakes, Almond Flour Pancakes, Buckwheat 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.

These Coconut Flour Pancakes are….

• Vegan
• Gluten-Free
• No-egg
• Made with 7 wholesome ingredients
• Light
• Fluffy
• Moist 
• Easy to make
• Toddler and kid approved

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.

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!

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:

• The Best Almond Flour Banana Pancakes
• Lemon Chia Pancakes
• Vegan Banana Pancakes
• Vegan Buckwheat Pancakes
• Vegan Banana Oat Pancakes (no blender!)

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

• Summer
• Winter
• 10 ingredients or less
• 30 mins or less