How in the world did I used to not like pancakes? Lately, I’ve been in so love with a big stack of weekend pancakes and these blueberry coconut vegan pancakes are no exception.

Blueberry, coconut, maple syrup…need I say more?

Whole Wheat Blueberry Coconut Vegan PancakesWhole Wheat Blueberry Coconut Vegan Pancakes


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.

I’ve really gotten the hang of vegan pancakes. My simplest recipes being 4-Ingredient Fluffy Vegan Protein Pancakes and my Whole Wheat Fluffy Vegan Pancakes, both recipes only require a few ingredients and can be made in minutes. Now what to put on pancakes? There are so many options!

Toppings for Vegan Pancakes

maple syrup
Earth Balance

peanut butter
almond butter
hemp seeds
fresh berries
sliced banana or apple
shredded coconut or toasted coconut flakes
cinnamon, nutmeg, ginger
chocolate sauce: maple syrup, coconut oil and cocoa powder
raisins, goji berries or dried fruit

What are you favourite pancake toppings?

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!

Shop Ground Flax Seeds on Amazon

Whole Wheat Blueberry Coconut Vegan PancakesWhole Wheat Blueberry Coconut Vegan Pancakes

Vegan Coconut Blueberry Pancakes: Whole wheat, easy to make, perfect for weekends!

Vegan Blueberry Coconut Pancakes

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 2-3
  • Category: Pancakes, Breakfast
  • Cuisine: Vegan



  1. Mix the flax egg and set aside.
  2. Mix the dry ingredients in a bowl.
  3. Add the wet ingredients, including the flax egg and mix together until “just mixed.”
  4. Drop heaping 1/4 cup sized portions into a lightly-oiled non-stick skillet on medium-high heat.
  5. Spread a spoonful of frozen blueberries into each pancake as it cooks.
  6. Once a few bubbles appear and the sides look browned, flip.
  7. Cook for another 3-4 minutes.
  8. Remove from pan and enjoy!
  9. Makes 6-8 pancakes.

Whole Wheat Blueberry Coconut Vegan Pancakes
I hope you enjoy this vegan pancake recipe. They are just bursting with blueberry flavour and perfect for a cozy, weekend morning. They’re also incredibly filling and will keep you powered-up well into your day. I enjoyed my stack with a delicious Americano and after I relax a little longer I’ll be heading out for a long run on this spectacular Vancouver winter day. Weekend bliss.

More vegan pancake recipes!

Chia Seed Pancakes – Huge hit on the blog!

Vegan Chia Seed Pancakes - Delicious & healthy! #veganpancakes #chiarecipes

Whole Wheat Fluffy Vegan Pancakes – Easiest, fluffiest pancakes ever!

Fluffy Vegan Whole Wheat Pancakes! Oil-Free and no added sugar.

Berry Banana Vegan Pancakes – Bursting with berry flavour!

Vegan Berry Banana Pancakes - Oil-Free, Dairy-Free and easy to make with just a few ingredients.

4-Ingredient Fluffy Protein Pancakes – So easy to make!

4-Ingredient Mega Fluffy Vegan Protein Pancakes