30-Minute Vegan Coconut Flour Pancakes

4.85 from 13 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 Apr 18, 2023) by Hannah Sunderani

30-Minute Vegan Coconut Flour Pancakes

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.

vegan coconut flour pancakes

30-Minute Vegan Coconut Flour Pancakes Recipe

These pancakes are:

  • vegan
  • gluten-free
  • fluffy and light
  • moist
  • has a hint of coconut flavour from the flour
  • easy to make

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.

how to make coconut flour pancakes

How to make Coconut Flour Pancakes:

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.

how to make coconut flour pancakes

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.

How to keep pancakes warm:

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.

Other recipes you might like:

If you’re digging this recipe, you might also like these:

vegan coconut flour pancakes with maple syrup

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.

Vegan Coconut Flour Pancakes

4.85 from 13 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.
vegan coconut flour pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 12 pancakes


  • 1 1/2 cups unsweetened almond milk
  • 1/4 cup mashed banana (1/2 medium banana)
  • 1/4 cup coconut flour
  • 1 cup gluten-free baking flour
  • 2 tbsp natural peanut butter
  • 1 tbsp maple syrup (more for serving)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • pinch sea salt
  • splash coconut oil or olive oil, for greasing
  • strawberry chia jam optional for serving


  • In a high-speed blender, combine the almond milk, mashed 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.


Nutritional information is a rough estimate, per pancake.



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

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  1. 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. 🙂

  2. 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!

  3. 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!!

  4. 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?

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

  6. 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.

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

  8. 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!

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

  10. 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

    • 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. 🙂