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.

Stack of vegan blueberry coconut pancake with blueberries and coconut on top.

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.
One bowl with flour and coconut, one bowl with almond milk.
Thick pancake batter in a white bowl.
Vegan coconut pancakes with blueberries cooking on a pancake griddle.
Pile of blueberry coconut pancakes on a plate.

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?

Close up shot of vegan blueberry pancake with maple syrup dripping down the pile.

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.

Stack of vegan blueberry coconut pancakes topped with blueberries and coconut.

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:

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Stack of vegan blueberry coconut pancake with blueberries and coconut on top.

Vegan Blueberry Coconut Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 2
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
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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. 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.
  2. Mix the milk, vinegar, sweetener and flax egg and mix together in a mixing bowl.
  3. In a separate bowl, mix the baking powder, salt, coconut and whole-wheat flour together until well combined.
  4. 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!
  5. Heat a non-stick skillet over medium heat. Give it a light spray of non-stick cooking spray if needed.
  6. Once it’s heated, drop heaping 1/4 cup-sized portions of the batter onto the pan.
  7. Drop some blueberries onto each pancake as its cooking.
  8. Once a few bubbles start to appear and the sides of pancake look slightly browned and dry, carefully flip them.
  9. Cook for another 2 minutes.
  10. Remove from pan and enjoy!
  11. 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

UPDATE NOTE: This recipe was originally published on February 10, 2014. It was updated on May 31, 2019 with new photos and text.