Vegan Pancakes with Coconut Flour

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a stack of vegan coconut flour pancakes with blueberries on top

5 from 2 votes

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www.theconsciousplantkitchen.com

These thin, buttery vegan pancakes with coconut flour are the best vegan, gluten-free breakfast packed with extra fibers to keep you full for hours.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-coconut-flour-pancakes/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: pancakes (1/4 cup)

Calories: 159.7kcal

Author: Carine Claudepierre

Ingredients

1 ¼ cup All-Purpose Gluten-Free Flour
¼ cup Coconut Flour
2 tablespoons Maple Syrup
1 tablespoon Baking Powder
1 ¼ cup Soy Milk
2 teaspoons Apple Cider Vinegar
3 tablespoons Canola Oil or light olive oil
3 tablespoons Unsweetened Applesauce or mashed banana
1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

In a small bowl, whisk plant-based milk and apple cider vinegar. Set aside for a few minutes until it curdles.
In another large bowl, whisk all-purpose gluten-free flour, coconut flour, baking powder, and salt.
In the bowl with the dry ingredients, add the vegan buttermilk made in step 1, oil, applesauce, vanilla extract, and maple syrup.
Whisk to bring ingredients together into a smooth pancake batter.
Warm a pancake griddle or crepe pan over medium heat. Spray the pan with cooking oil spray.
Scoop out 1/4 cup of pancake batter and cook for 2-3 minutes until easy to flip on the other side.
Flip and cook for an extra minute.
Serve with maple syrup and fruit of choice.

Equipment

Notes

Storage

Store leftover coconut flour pancakes in the fridge in an airtight container for up to 3-4 days, or freeze them for up to 1 month. Thaw in the fridge the day before.

Nutrition