30 Minute, Breakfast, Recipes

Easy Vegan Coconut Pancakes

Light, fluffy, and packed with coconut flavour. These super simple Vegan Coconut Pancakes are a great way to shake up your breakfast routine.

Looking for a fun new way to do pancakes? We’ve got you. These super simple and fluffy vegan coconut pancakes are the perfect start to your day. They come together in one bowl and in just a few minutes, making these ideal for a weekday treat or a quick and easy weekend brunch.

The key to perfect pancakes? The low and slow method. We cook our pancakes on medium-low heat for a longer duration so we ensure they don’t get too dark on the outside and remain fluffy and moist on the inside.

We were inspired to make this recipe by the duo behind Original Flava. In their newest cookbook, Natural Flava, they made delicious coconut pancakes with a blueberry compote. We love them so much, we had to make our own version.

Why you’ll love this recipe:

  • Made with just 9 ingredients!
  • A delicious twist on pancakes.
  • Quick and easy recipe for the whoel family.

Top tips for making Vegan Coconut Pancakes:

  • Don’t overmix the batter. This keeps gluten from developing AND lumps mean a super fluffy final pancake. Mix just enough for all the dry ingredients to be incorporated into the batter.
  • Use a non-stick pan. We get the best results for pancakes when using a non-stick pan. It make flipping pancakes nice and easy.
  • Cook over low heat. When cooked on high heat pancakes can brown on the outside far quicker than they cook on the inside. To avoid an undercooked pancake we cook ours on medium-low heat for a longer duration of time. This gives the inside time to cook before the outside because too dark.
  • Wait for the bubbles. You know the pancake is ready to flip when you start to see small bubbles on the surface of the pancake – particularly in the middle. We then give it a quick peek and if it’s a nice golden brown go ahead and flip it. The second side should only take a minute or two.
  • Place on a wire rack. While the pancakes cook place finished pancakes on a wire rack in a single layer to keep them from getting soggy while you cook the rest.

Ingredient Notes:

  • All-Purpose Flour – We use our local store brand unbleached all-purpose flour, any brand should work.
  • Granulated Sugar – In Canada nearly all brands of granulated sugar is vegan friendly. However if you’d like to substitute it you can use maple syrup in a 1:1 substitution.
  • Baking Powder & Soda – It’s important that these ingredients are not expired, if expired they won’t allow the pancakes to rise.
  • Shredded Coconut – We use unsweetened shredded coconut, but if you prefer some more sweetness you can use sweetened.
  • Vegan Coconut Yogurt – We recommend coconut yogurt for this recipe as it helps impart even more coconut flavour to this already delicious recipe. However if not accessible, you can use any non-dairy yogurt.
  • Coconut Milk – Any canned vegan coconut milk should work for this recipe.

Recipe FAQ:

Can you prep this recipe ahead of time?

Yes! We like to prep the batter the night before then store in the fridge in an air-tight container. In the morning, just heat a non-stick pan and cook up some delicious coconut pancakes.

Other vegan breakfast recipes you’ll love:

How to make Vegan Coconut Pancakes

Vegan Coconut Pancakes

Light, fluffy, and packed with coconut flavour. These super simple Vegan Coconut Pancakes are a great way to shake up your breakfast routine.
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Course: Breakfast, Brunch
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings


  • 150 g (1¼ cup) all-purpose flour
  • pinch salt
  • 25 g (2 tbsp) granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 240 g (1 cup) shredded coconut
  • ¼ cup coconut yogurt
  • cup coconut milk
  • 1 tbsp vegetable oil


  • Add all ingredients to a large bowl – mix until completely combined. You may need to use a baking spatula to bring the dry ingredients from the bottom of the bowl to combine.
  • Heat a little vegan butter in a non-stick pan over medium-low heat. Once warm scoop ½ cup of the batter onto the pan. It's a thick batter so you may need to spread it until desired size.
  • Cook until a deep golden brown on the first side then flip and cook again until golden brown. Repeat for remaining pancake batter.


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