30-Minute Fluffy Vegan Coconut Flour Pancakes
These coconut flour pancakes are fluffy, sweet, and moist. Made with coconut flour and banana for a delicious gluten-free and vegan pancake.
Servings 12 pancakes
Calories 88kcal
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.
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!
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