Vegan Blueberry Coconut Pancakes
These easy, fluffy, vegan blueberry coconut pancakes are made with just a handful of simple ingredients like whole wheat flour, flax, almond milk and shredded coconut. This recipe is oil-free, refined sugar-free and can be gluten-free.
Coconut Pancake Ingredients
Made with whole wheat flour, unsweetened coconut and plenty of berries, these vegan pancakes are filling and delicious. They’re really easy to make with ingredients you probably already have on hand. You’ll need:
- Ground flax. You’ll need ground flax to create a flax egg. When mixed with water, ground flax creates becomes gelatinous, much like whisked egg.
- Flour. I used whole wheat flour but you can use all-purpose flour or an all-purpose or whole wheat gluten-free free flour blend. I have not tested this recipe with oat flour, coconut flour or almond flour. It should work with chickpea flour but I haven’t tested it, however, you could always make my chickpea flour pancakes and just added coconut and blueberries.
- Baking powder. This adds the fluff! Don’t skip it.
- Shredded coconut. The coconut is technically optional, so are the blueberries actually, so feel free to leave them both out if you’re looking for a basic pancake recipe. But if you want to have some fun with flavours, go ahead and add the shredded coconut.
- Sweetener. I used pure maple syrup to sweeten this recipe. You can substitute it with Lakanto or stevia for sugar-free pancakes, or use coconut sugar or another granulated sugar of choice. Raw honey or agave also works.
- Blueberries. You can use fresh or frozen blueberries in this recipe. This is optional but who doesn’t love blueberry pancakes? They can also be subbed with any other berry such as raspberries or diced strawberries.
- Almond milk. I used almond milk for the liquid but these actually work with just water as well. You can also use carton coconut milk or cashew milk.
Toppings for Vegan Pancakes
- maple syrup
- Earth Balance
- pure maple syrup
- peanut butter, almond butter, tahini
- hemp seeds
- fresh berries, sliced banana or apple
- shredded coconut or toasted coconut flakes
- chocolate sauce: mix maple syrup, coconut oil and cocoa powder
- raisins, goji berries or dried fruit
- coconut butter
- sautéed apples
What are you favourite pancake toppings?
How to Replace Eggs in Pancakes
As for replacing eggs in recipes like these vegan pancakes, I almost always use flax eggs. To make a flax eggs, add 1 tablespoon of ground flax seed with 3 tablespoons of water, stir to combine and let sit for 5-10 minutes until thick and gooey. Now you have a flax egg! Make sure you use ground flax seeds rather than whole flax seeds, otherwise you’ll just have some seeds in water!
To be honest though, most of the time, vegan pancakes don’t even need a flax egg. My whole wheat fluffy vegan pancakes, chickpea flour pancakes, chia seed pancakes and protein pancakes don’t call ground flax seed.
Easy Coconut Pancakes
I hope you enjoy this vegan coconut pancake recipe. They thick and fluffy, bursting with blueberry flavour and perfect for a slow weekend morning. They’re also incredibly filling and will keep you powered-up well into your day. Serve them with plenty of blueberries and a generous drizzle of coconut butter.
More Vegan Pancake Recipes
Loving these? Here are some more popular pancake recipes:
- Peanut Butter Banana Pancakes
- Vegan Banana Pancakes with Berries
- Quinoa Flour Pancakes
- Whole Wheat Fluffy Vegan Pancakes
- Gluten-Free Buckwheat Pancakes
Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Vegan Blueberry Coconut Pancakes
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
These hearty whole-wheat pancakes are full of flavour and oh, so fluffy. They’re best made during berry season when you can load them up with fresh blueberries but frozen works too, so feel free to make them year round.
- 1 flax egg, see notes
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/4 cup unsweetened shredded coconut
- 1/4 tsp salt
- 2 tbsp maple syrup
- 1 cup unsweetened almond milk, see notes
- 2 tsp apple cider vinegar or lemon juice, optional
- 1/2 cup or more fresh or frozen blueberries
- Mix 1 tbsp of ground flax and 3 tbsp of warm water together in a small dish and set aside for a few minutes until it forms a gel.
- Mix the milk, vinegar, sweetener and flax egg and mix together in a mixing bowl.
- In a separate bowl, mix the baking powder, salt, coconut and whole-wheat flour together until well combined.
- Add the dry ingredients to the mixing bowl with the wet ingredients and gently fold together until “just mixed”. If it’s a little lumpy, that’s perfect!
- Heat a non-stick skillet over medium heat. Give it a light spray of non-stick cooking spray if needed.
- Once it’s heated, drop heaping 1/4 cup-sized portions of the batter onto the pan.
- Drop some blueberries onto each pancake as its cooking.
- Once a few bubbles start to appear and the sides of pancake look slightly browned and dry, carefully flip them.
- Cook for another 2 minutes.
- Remove from pan and enjoy!
- Makes 6-8 pancakes to serve 2-3 people.
You may need another 1/4 cup of milk. The batter should be quite thick but you should be able to scoop it into pancake shapes fairly easily.
To make 1 flax egg, mix 1 tbsp ground flaxseeds with 3 tbsp water and let sit for 5 minutes.
Pancakes may be sweetened with your choice of coconut sugar, agave, maple syrup, stevia or monk fruit sweetener.
The vinegar or lemon helps add some fluffiness to the pancakes.
- Serving Size: 1/2 of recipe
- Calories: 385
- Sugar: 16 g
- Sodium: 400 mg
- Fat: 10 g
- Carbohydrates: 70 g
- Fiber: 10 g
- Protein: 10 g
Keywords: coconut pancakes, vegan blueberry pancakes
UPDATE NOTE: This recipe was originally published on February 10, 2014. It was updated on May 31, 2019 with new photos and text.
Love these! They were so thick and fluffy…first time making vegan pancakes and I can’t wait to try more! Thanks!
I don’t see baking soda in the ingredient list, but it’s in the directions.
Thanks for catching that. There is no baking soda in this recipe. Hope you enjoy them.
stumbled upon your website recently and love your posts!
So I tried this yummy sounding Blueberry pancakes yesterday however the dough was far to runny to even think of making pancakes….
1 cup of flour with more than 1 cup milk just ended in up in too much liquid…are you sure those measurements are correct?
Thanks a million.
Will definitely try some of your other recipes.
I would assume they are correct but I’ll have to make them again to check! Thanks for letting me know. I’ll see what I can do. Thanks!
Is it possible to sub almond flour?
I’m not sure how that would turn out as I’m not all that familiar with gluten-free substitutes. You might be able to find the answer with a little research online. Good luck!
Homemade pancakes are great solution for breakfast during the weekend. They are a delicious and healthy treat your family and friends will surely fall in love with.
Deryn!!! Congratulations!!! That’s fantastic news about seeing your name on a site you admire!! So exciting!!!
You didn’t used to like pancakes?? Well, I’m glad you do now! You were totally missing out! These blueberry coconut ones look SO delicious! I’m not a huge fan of maple syrup, but I won’t let that stop me! 🙂
You could always top with almond butter and sliced banana! Yummmmm!! I was totally missing out, by the way. I’m loving them on weekends now! In fact I’m going to have pancakes again today!
I just may be making these for my husband next week. They are so healthy they’ll be good for him and he’ll feel like he got a treat!
aww you’re so welcome 🙂
You are totally right–you can’t go wrong with blueberries+coconut! I just found your blog via The Lean Green Bean and I’m loving it. 🙂
I love it!! And congrats! your blog is the best 🙂
Thanks, going to try tomorrow and then next time out at the Lodge as we often offer a Pancake breakfast with some of our events. These will be a perfect option out at Homfray Lodge on one of our Sunday morning pancake breakfast feasts,
Let me know how you like them! The fluffy whole-wheat ones I posted last week might be better for the lodge as you only need a few ingredients for those ones 🙂
Just discovered you…loving everything so far! That blueberry and coconut combo sounds perfect! Don’t mind me while I go stalk the rest of your blog now 🙂
Hahah, happy stalking 🙂 Hope you find something yummy!
Mmm delicious! I made a blueberry coconut pancake before and the flavors are delicious!!
xoxo Sarah Grace, Fresh Fit N Healthy.