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    Home » Breakfasts

    Vegan Coconut Pancakes

    Published: Apr 25, 2020 Updated: Nov 11, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Coconut Pancakes

    These simple vegan coconut pancakes are light and fluffy and perfect for breakfast. Enjoy them topped with coconut flakes and maple syrup.

    Vegan coconut pancakes in a stack on a white plate.

    Who doesn’t love the smell of pancakes in the morning?

    These vegan coconut pancakes are deliciously fluffy, light, mildly sweet and just ideal topped with some coconut flakes and maple syrup.

    They are also so easy to whip up.

    The only way this flops (and really, it’s only the first one that flops), is if your frying pan isn’t hot enough to start with.

    When that happens your first pancake absorbs too much of the oil it’s supposed to cook in and gets a little crispy.

    Still entirely edible, and really that’s about as much of a flop as you can have with these.

    Vegan coconut pancakes topped with coconut flakes and stacked up on a white plate.

    How To Make Vegan Coconut Pancakes

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add all purpose flour, coconut sugar, baking powder and salt to a mixing bowl. 
    • Now add coconut milk, water, vanilla extract and coconut extract and whisk with a hand whisk to get rid of any large lumps.
    • Heat a frying pan with a little coconut oil and when the pan is very hot, add roughly a quarter cup of batter to the pan.
    • Flip at the point when bubbles appear on the surface of the pancake.
    • Cook on the other side until both sides are properly browned.
    • Top with coconut flakes, maple syrup, fresh fruit or any other toppings of your choice.
    Step by step process photo collage of making vegan coconut pancakes.

    Ingredient Notes

    Measure your flour correctly: If you use too much flour your batter will be too thick. So either weigh your flour on a food scale or measure it properly using the spoon and level method. Spoon it into the measuring cup and then level off the top with a knife. Don’t scoop it or pack it into the cup. 

    Coconut Extract: The coconut flavor comes from coconut milk, coconut sugar and a tiny bit of coconut extract. If you don’t have coconut extract, you can omit this altogether, but it does add a little something something if you happen to have some on hand.

    Coconut Milk: We used canned full fat unsweetened coconut milk in this recipe, however, any coconut milk should work fine. 

    Vegan coconut pancakes topped with coconut flakes and stacked up on a white plate.

    Chef’s Tips

    Double up the recipe if you’re really hungry or if you have a few people over, as the batch only makes 8 pancakes.

    Serving: Serve with coconut flakes and maple syrup. Fresh fruit toppings like strawberries or blueberries are great too. 

    Syrup pouring over a stack of vegan coconut pancakes.

    Storing and Freezing

    These pancakes are best when eaten right away, however leftovers can be kept in the fridge for 4-5 days and reheated in the toaster or microwave. 

    They can also be frozen. Let them cool completely before freezing and once frozen, reheat in the toaster or microwave until heated through.

    Vegan coconut pancakes topped with coconut flakes and syrup stacked up on a white plate.

    More Delicious Vegan Pancake Recipes

    1. Vegan Pancakes
    2. Vegan Banana Pancakes
    3. Vegan Protein Pancakes
    4. Vegan Pumpkin Pancakes
    5. Vegan Gluten Free Pancakes
    6. Vegan Crepes

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan coconut pancakes stacked up on a white plate.

    Vegan Coconut Pancakes

    These simple vegan coconut pancakes are light and fluffy and perfect for breakfast. Enjoy them topped with coconut flakes and maple syrup.
    5 from 7 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 8
    Calories: 144kcal
    Author: Alison Andrews

    Ingredients

    • 1 ¼ cups All Purpose Flour (156g)
    • 3 Tbsp Coconut Sugar
    • 1 Tbsp Baking Powder
    • ¼ tsp Salt
    • ¾ cup Coconut Milk (180ml)
    • ½ cup Water (120ml)
    • 1 tsp Vanilla Extract
    • ¼ tsp Coconut Extract Optional
    • Coconut Oil For Frying

    For Serving:

    • Coconut Flakes
    • Maple Syrup
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    Instructions

    • Sift the flour into a mixing bowl and add the coconut sugar, baking powder and salt. Mix together.
    • Add the coconut milk, water, vanilla extract and coconut extract and whisk with a hand whisk briefly to get rid of any large lumps.
    • Heat a frying pan with a little coconut oil and when the pan is very hot, add roughly a quarter cup of batter to the pan.
    • Flip at the point when bubbles appear on the surface of the pancake.
    • Cook on the other side until both sides are properly browned.
    • Top with coconut flakes, maple syrup, fresh fruit or any other toppings of your choice.

    Notes

    1. It’s very important to measure your flour correctly or your batter will be too thick. Either weigh it on a food scale or use the spoon and level method which is the correct way to measure flour. Spoon it into a measuring cup and then level off the top with a knife. Don’t scoop it or pack it into the cup.
    2. We used full fat, canned, unsweetened coconut milk. However, any coconut milk should work fine in this recipe.
    3. The coconut extract adds extra flavor but can easily be omitted if you don’t have any on hand.
    4. Nutritional information is based on 1 pancake of 8 without additional toppings.
    5. This recipe was first published in October 2015.

    Nutrition

    Serving: 1Pancake | Calories: 144kcal | Carbohydrates: 20.4g | Protein: 2.3g | Fat: 5.7g | Saturated Fat: 4.6g | Sodium: 262mg | Fiber: 0.6g | Sugar: 5g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. eleanor says

      May 17, 2021 at 6:23 pm

      These were so easy and so delicious. Definitely double the batch if you’re feeding a family. I reduce the sugar, and would reduce even further, especially if you plan to eat them with syrup.5 stars

      Reply
      • Alison Andrews says

        May 18, 2021 at 1:16 pm

        Thanks Eleanor!

        Reply
    2. Dhanya says

      April 10, 2021 at 9:43 am

      Hello Alison,
      This is the first time I am trying a recipe from your blog. The pancakes were delicious. I added powdered jaggery instead of sugar. Thank you for such an easy and yummy vegan pancake recipe.5 stars

      Reply
      • Alison Andrews says

        April 12, 2021 at 11:49 am

        So glad you enjoyed them Dhanya! Thanks for the great review.

        Reply
    3. Nat says

      May 08, 2020 at 2:14 pm

      Hi, can the sugar be omitted?

      Reply
      • Alison Andrews says

        May 08, 2020 at 2:51 pm

        Yes! 🙂

        Reply
    4. Jenn says

      April 25, 2020 at 2:40 pm

      Would it work if I substituted oat flour for all purpose to make them GF? I’ve been searching for a good vegan GF pancake recipe. So far no luck.

      Reply
      • Alison Andrews says

        April 28, 2020 at 12:09 pm

        Hi Jenn, oat flour would be very unlikely to work. You could use a gluten-free all purpose blend though. We have a recipe for gluten free pancakes that works great if you want to check it out.

        Reply
    5. Paula Freehling says

      April 12, 2020 at 12:37 pm

      My hubby made your recipe for Easter Sunday. For the topping, he carmelized pineapple and jalapeno! Delish

      Reply
      • Alison Andrews says

        April 14, 2020 at 9:57 am

        Sounds delish! 🙂

        Reply
    6. Jenna says

      April 28, 2019 at 12:46 pm

      Absolutely amazing. Best pancake I have ever had, both vegan and non-vegan. My whole family loved them. The creaminess of these pancakes is out of this world. ❤️❤️❤️❤️5 stars

      Reply
      • Alison Andrews says

        April 28, 2019 at 3:55 pm

        So happy to hear that! Thanks so much Jenna! 🙂

        Reply
      • olivia allen says

        January 06, 2020 at 5:53 pm

        hi! i love the recipe! do you think i could use this batter as waffle mix?

        Reply
        • Alison Andrews says

          January 06, 2020 at 8:44 pm

          I think so! It might require a little adjusting but I’d try it as is first and see how it turns out. 🙂

          Reply
    7. Lyn says

      January 19, 2019 at 8:46 pm

      I am a pancake connoisseur and this recipe is hands down the best vegan pancake recipe I have ever used. Wow they were light and fluffy. Good with or without maple syrup.5 stars

      Reply
      • Alison Andrews says

        January 20, 2019 at 11:16 am

        Yay! SO happy to hear that! Thanks a million Lyn. ?

        Reply
    8. Karen says

      August 27, 2018 at 7:19 pm

      Love these pancakes, so light and fluffy! ❤️5 stars

      Reply

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