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Vegan coconut pancakes

Vegan Coconut Pancakes

  • Author: Alison Andrews
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 8


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


For Serving:


  1. Sift the flour into a mixing bowl.
  2. Add the coconut sugar, baking powder and salt.
  3. Add the coconut milk, water, vanilla extract and coconut extract and whisk with a hand whisk to get rid of any large lumps.
  4. 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.
  5. Flip at the point when bubbles appear on the surface of the pancake.
  6. Cook on the other side until both sides are properly browned.
  7. Top with coconut flakes, maple syrup, fresh fruit or any other toppings of your choice.


*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.

  • Category: Breakfast, Dessert
  • Cuisine: Vegan


  • Serving Size: 1 pancake (of 8)
  • Calories: 144
  • Sugar: 5g
  • Sodium: 262mg
  • Fat: 5.7g
  • Saturated Fat: 4.6g
  • Carbohydrates: 20.4g
  • Fiber: 0.6g
  • Protein: 2.3g

Keywords: vegan coconut pancakes