These simple vegan coconut pancakes are light and fluffy and perfect for breakfast. Enjoy them topped with coconut flakes and maple syrup.
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.
How To Make Vegan Coconut Pancakes
The full measurements and instructions can be found in the recipe card at the bottom of the post. This is just a summary of the process.
- 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.
Recipe Tips
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.
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.
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.
More Delicious Vegan Pancake Recipes
- Vegan Pancakes
- Vegan Banana Pancakes
- Vegan Protein Pancakes
- Vegan Pumpkin Pancakes
- Vegan Gluten Free Pancakes
- Vegan Crepes
Vegan Coconut Pancakes
Ingredients
- 1 and 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
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
- 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.
- We used full fat, canned, unsweetened coconut milk. However, any coconut milk should work fine in this recipe.
- The coconut extract adds extra flavor but can easily be omitted if you don't have any on hand.
- Nutritional information is based on 1 pancake of 8 without additional toppings.
- This recipe was first published in October 2015.
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.
Thanks Eleanor!
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.
So glad you enjoyed them Dhanya! Thanks for the great review.
Hi, can the sugar be omitted?
Yes! 🙂
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.
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.
My hubby made your recipe for Easter Sunday. For the topping, he carmelized pineapple and jalapeno! Delish
Sounds delish! 🙂
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. ❤️❤️❤️❤️
So happy to hear that! Thanks so much Jenna! 🙂
hi! i love the recipe! do you think i could use this batter as waffle mix?
I think so! It might require a little adjusting but I’d try it as is first and see how it turns out. 🙂
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.
Yay! SO happy to hear that! Thanks a million Lyn. ?
Love these pancakes, so light and fluffy! ❤️