Vegan & Gluten-Free Coconut Pancakes Recipe

vegan pancakes
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1 flax egg (This is an egg substitute: 1 tbsp flaxseed meal + 3 tbsp warm water)  

1/2 cup of desiccated coconut

1 1/2 tsp baking powder

1/8 tsp cinnamon

pinch of salt/sea salt

1 cup gluten-free flour of choice (we used gluten-free oats blended into a flour)

2 tbsp dark chocolate chips (optional but recommended)

2 tbsp vegan butter/coconut oil (plus more for cooking)

1 tbsp maple syrup/agave nectar

1 cup coconut milk (not canned; can substitute any other non-dairy milk if not available)


1. Prepare flax egg in small mixing bowl. Add the flax seeds and water and set aside for at least 5 minutes.

2. In a large mixing bowl, add 1/2 cup of desiccated coconut, baking powder, cinnamon, salt, and gluten-free flour of choice. Whisk to combine.

3. To the flax egg mixture, add vegan butter/coconut oil, maple syrup, and coconut milk. Beat to combine.

4. Add wet ingredients to dry and stir until combined (be careful not to over-mix). Fold in the chocolate chips, if using any. If the batter seems too thick, thin with a little more coconut milk. It should be semi-thick,  but pourable. Taste and adjust sweetness as needed.

5. Let batter rest for five minutes. In the meantime, pre-heat an electric griddle or skillet to medium heat. The surface should be hot, but not steaming hot – oil shouldn’t smoke when it makes contact with the surface.

6. Generously grease griddle with vegan butter/coconut oil and pour ¼ cup measurements of batter onto griddle and gently spread into a small disc. Sprinkle on some desiccated coconut for added flavor. 

7. Flip when bubbles appear in the middle and the edges appear slightly dry and matte – about 3 minutes.

8. Cook for 2-3 minutes more, or until fully cooked through in the middle.

9. To serve, top with vegan butter and a drizzle of maple syrup/agave nectar or fruits of your choice!