Mar 21, 2021 (Last updated Apr 18, 2023) by Hannah Sunderani
Hello friends! Today I’m sharing a recipe for how to make Vegan Coconut Flour Pancakes! They are gluten-free, beautifully fluffy, easy to make and ready in 30 minutes! All-in-all it’s a delicious vegan pancake recipe to enjoy for Sunday brunch. (I’ll be making myself another batch after this post)
Now that the secret is out about my pregnancy (Woohoo!), I can tell you that I have been craving pancakes! I’ve been eating my vegan banana pancakes and lemon chia pancakes on repeat. And so, I wanted to make another guilt-free version that I could enjoy.
Let me tell you, these coconut flour pancakes have been a daily breakfast ritual, and sometimes I even make them for dinner. (No judging the pregnant lady! hehe).
So, let me tell you how to make these Vegan Coconut Flour Pancakes, so that you can enjoy them pronto.
These pancakes are:
I you love all of the above then I know you’re going to love making these coconut flour pancakes! Cooking with coconut flour is a great gluten-free option and adds a lovely flavour to baked goods. However, it’s more dense than other gluten-free flours so it can’t be used as a direct substitute in gluten-free recipes. A little coconut flour goes a long way.
I find the best way to use coconut flour in recipes is to mix it with other gluten-free flours for the most optimal taste and texture. For this recipe, I’ve mixed it with a gluten-free baking flour. The result is fluffy and moist pancakes with the perfect texture and just the right about of coconut flavour.
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.
My preference for making these coconut flour pancakes is to make the batter using a blender. This will ensure the batter is smooth in consistency with the right texture throughout.
To make, toss all your ingredients into a high speed blender, and blend until smooth and thick, about 1 minute.
Next, we will bring a non-stick skillet to medium heat on the stovetop, and spray lightly with a bit of coconut oil or olive oil. When hot, scoop 2 heaping tablespoons onto the skillet and cook for 1 to 2 minutes, until golden brown on the bottom and little bubbles begin to form on the top of the pancake.
Flip the pancakes and cook the other side for another couple minutes until golden.
I also served these pancakes with my Strawberry Chia Jam and Coconut Yogurt. I love serving my pancakes with fruity jam and a little bit of maple syrup to drizzle. You could also serve the pancakes with freshly chopped berries and banana.
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.
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So there we have it! A delicious recipe for fluffy plant-based coconut flour pancakes that I know you’ll adore. They are sweet and comforting, light, fluffy, vegan and gluten-free. Enjoy whipping up these beauts for breakfast and brunch with your loved ones.
If you do make this recipe please let me know in the comments below what you think! 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.