I love pancakes, but whenever I make them I get so frustrated! Previously, I could never get them cooked through without them sticking to the pan or being burned on the outside. I’m sure I’m not the only who barely has the patience to watch batter bake in a pan! The good news is that this formula for gluten-free vegan coconut pancakes might just be foolproof.
A drizzle of maple syrup is a total must for any stack of pancakes. You can also leave out the coconut and add any other fillings and flavors that you crave! Why not try chocolate chips or pumpkin spice?
This formula for gluten-free vegan pancakes might just be foolproof. Fry up a stack and go crazy for coconuts!
- 1 C rice flour
- 1 tsp baking powder
- 1/8 tsp cinnamon
- 1 tsp egg replacer powder
- 2 tbsp water
- 1 C unsweetened coconut beverage (or other nondairy milk)
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 2 tbsp shredded coconut
Preheat your oven to 250°F and place a baking sheet in the oven. This is where you’ll keep the finished pancakes warm until you’re done and ready to serve.
In a mixing bowl, combine flour, baking powder, and cinnamon with a fork until combined. In a separate mixing bowl, whisk together egg replacer powder with water, then add the coconut milk, melted coconut oil, and vanilla extract and whisk until combined. Add the liquid ingredients to the dry ingredients along with the shredded coconut, and stir just a few times to get the mixture combined, but don’t over mix.
In a non-stick pan heated to medium, use a paper towel to spread a light coating of coconut oil on the surface, then scoop 1/4 cup of the pancake mixture into the pan. You’re looking for the surface to bubble, then flip. The other side should take 1 to 2 minutes.
I served the pancakes with warm syrup, another sprinkling of shredded coconut and grated raw cacao on top with a bit of vegan butter.
Let your maple syrup bottle sit in hot water while you make the pancakes! Then you’ll be serving warm syrup instead of cold.
11 thoughts on “coconut pancakes”
Thank you for the gluten free recipes! Love you
Hey Lauren! Love your videos and website! As a cook, i appreciate the freestyle recipe free ones! New to veganism, have you tried this with coconut flour?
Thanks! Keep up the amazing work! 🙂
Thank you for the recipe. Your food photos are really nice also. I love pancake will try it out soon
thanks SO much!
Can the egg replacer be replaced with something else? Where I live I cannot get my hands on egg replacer
Flax egg or chia egg
I adapted the recipe using aquafaba instead of egg replacer and it worked great! Thank you for your awesome recipes, as always 🙂
Lauren, my pancakes never ever seem to work! they’re never fluffy and always raw in the middle. I cook them long enough for the sides to have golden brown spots (the whole side never turns golden brown for some reason) and the batter is thin to where i can pour it like liquid. I don’t know what i’m doing wrong, most of the time they’re so bad that i have to throw them away, or when they are enough to be edible, i can’t cut them (they’re too tough on the outside or too raw). I get so frustrated with it.
hmmm well it sounds to me like your pan is either too hot or not hot enough. Pancakes are kind of a low and slow cook method. Meaning lower heat and slower cooking on either side to ensure even cooking throughout and achieve that even golden hue on either side of the pancake. It does take practice, not gonna lie! If you find the batter too thin just add less liquid. Its a personal preference whther you like your pancakes thinner and denser or thicker and fluffy. I prefer thinner and denser to be honest
Hi! I feel like this could have used a bit of salt and/or coconut sugar to give the pancake itself a bit more flava flave! Am going to add that next time 🙂 Also – a tip for cooking pancakes…you want to cook it medium-low heat and wait until the edges look dry and the top begins to bubble! Once you see that, then flip it 🙂