Fluffy Vegan Coconut Flour Pancakes
Mar 21, 2021 (Last updated Nov 3, 2025) by Hannah Sunderani
Trade out regular pancakes for these fluffy ones using coconut flour and banana! They’re sweet, light and airy, vegan and gluten-free. Enjoy whipping up these beauts in 30 minutes for breakfast or brunch and dig in with your loved ones! No eggs needed for this recipe!
During my pregnancies (both of them!), I craved pancakes nonstop! Which is exactly why I created these wholesome pancakes made with simple ingredients that I felt good about fuelling my body with. To this day, we enjoy them on a weekly basis, both my boys love them and my husband does too. Unlike most coconut flour pancake recipes that I’ve tried online, these coconut flour pancakes are fluffy and moist. Similar to my coconut flour brownies, I recipe tested them multiple times until perfect.
What I also love about this recipe is how easy it is to meal prep. They’re freezer-friendly, so I suggest making up a big batch to freeze so that you can have wholesome pancakes 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….
- Made with 7 wholesome and simple ingredients
- Easy to make
- Toddler and kid approved
Ingredient Notes
- Almond milk: I like to use almond milk in this recipe because of it’s neutral flavour profile. I also recipe tested with soy milk and it was great, and coconut milk makes them extra coconuty!
- Banana: In addition to adding a natural sweetness to this 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. It’s a great way to keep pancakes vegan!
- Coconut flour: I recipe tested this multiple times before finding the perfect amount of coconut flour to use in this recipe. A little coconut flour goes a long way! If you use too much, the pancakes will be overly dense. It took multiple rounds of recipe development to get just right.
- 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 fluffy and light texture. As I mentioned, I recipe tested these until perfect and the gluten-free baking flour really enhances the texture of these pancakes.
- Peanut butter: Natural peanut butter adds moisture and a hint of nuttiness that enhances the coconut flavour. I also recipe tested this with almond butter and it was delicious.
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.
Pour the batter into a hot skillet.
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 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 my Almond Flour Banana Pancakes or my Buckwheat Pancakes.
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!
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 Vegan Coconut Flour Pancakes
Ingredients
- 1 1/2 cups unsweetened almond milk
- 1/2 banana (about 1/4 cup chopped)
- 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
- 1 tbsp coconut oil (or olive oil, for greasing)
- strawberry chia jam (optional for serving)
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
Approvals
Nutrition
See more step-by-step instructions by visiting the recipe story here!
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Yummy flavor, my kids loved them too 👍
mine never became more than 2 bubbles do you know why? Maybe baking soda too old? 🤷🏼♀️
Oh that’s interesting. Perhaps the baking soda or baking powder were too old. It happens so easily!
Can I substitute regular flour for gluten free flour?
Hi Leah! You absolutely can but I’d recommend doing the 1:1 gluten-free flour blend as it’s most consistent to regular flour. I like the Bobs Red Mill brand. Hope this helps!
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!
Wow Mama B, I love hoe you transformed this recipe into waffles! That sounds so yummy, glad it worked!
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.
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. 🙂
This sounds delicious! Can this be made ahead of time? If so, how many days?
Hi Audrey! See my note to your second question! I’d recommend making this the day before if you’d like to do it ahead. 🙂
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!
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!!
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?
Hmm sorry to hear they were a little more doughy than you’d like! The GF Flour I like to use is by Bob’s Red Mill. Hope that helps!
Delicious. I replaced the gluten-free flour with oat flour they came out perfect. I also omitted the peanut butter.
What a great idea to use oat flour Katie! So glad you enjoyed the recipe and made it your own with that substitution. 🙂
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.
These pancakes are perfect! Healthy, soft and delicious! I’ll definitely use this recipe more in the future.
I’m thrilled that you enjoyed these pancakes Kitty! We love them too. 🙂 Thanks so much for the kind comment.
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!
These pancakes are great! I’ve been trying to find ways to use coconut flour and this recipe does it so perfectly!
I’m so hlad that you enjoyed it Suz!
I meant 5 *!! 🙂
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. 🙂
Delicious sweet taste! Great weekend breakfast treat!