Who says vegan pancakes can’t be fluffy, flavorful, and satisfying? If you’re looking for a wholesome breakfast that’s both gluten-free and plant-based, this coconut or almond flour vegan pancake recipe is exactly what you need.
Both coconut and almond flour bring unique textures and natural sweetness to these pancakes, making them a perfect way to start your day. Whether you’re avoiding gluten, dairy, or simply aiming for a healthier breakfast option, these pancakes are easy to whip up and customize with your favorite add-ins.
In this recipe, you’ll discover how to make pancakes that are light yet rich, with a delightful nutty flavor that pairs beautifully with fresh fruit, maple syrup, or vegan butter. Plus, they’re packed with protein and healthy fats to keep you energized all morning long.
Ready to transform your breakfast routine? Let’s dive into this nourishing and delicious recipe!
Why You’ll Love This Recipe
This vegan pancake recipe is a game-changer for several reasons. First, it’s incredibly versatile—choose between coconut or almond flour depending on your taste preferences and dietary needs.
Both flours are gluten-free and nutrient-dense, providing a wholesome alternative to traditional wheat flour.
Second, these pancakes come together quickly using simple pantry staples, perfect for busy mornings or lazy weekend brunches. They’re also naturally sweetened, dairy-free, and oil-free, making them a guilt-free indulgence that everyone can enjoy.
Lastly, this recipe is easy to customize. Add berries, nuts, or chocolate chips to suit your cravings.
Whether you’re new to vegan cooking or a seasoned pro, these pancakes will become a staple in your kitchen.
Ingredients
- 1 cup almond flour or 1 cup coconut flour (use one or the other, not both)
- 1 tablespoon ground flaxseed (mixed with 3 tablespoons water to make flax egg)
- 1 cup unsweetened almond milk or any plant-based milk
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon baking powder (gluten-free if needed)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: 1/2 teaspoon cinnamon or nutmeg for warm spice
Equipment
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Small bowl for flax egg
Instructions
- Prepare the flax egg: In a small bowl, mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5-10 minutes until it thickens and gels.
- Mix dry ingredients: In a large mixing bowl, combine your choice of 1 cup almond flour or 1 cup coconut flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and spices if using. Whisk to blend everything evenly.
- Add wet ingredients: Pour the thickened flax egg, 1 cup plant-based milk, 1 tablespoon maple syrup, and 1 teaspoon vanilla extract into the dry ingredients. Stir gently until just combined. The batter will be thicker with coconut flour and slightly thinner with almond flour.
- Heat your skillet: Place a non-stick pan or griddle over medium heat. If needed, lightly grease it with a little coconut oil or vegan butter to prevent sticking.
- Cook pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Spread gently if using coconut flour as it tends to be thicker. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
- Flip carefully: Use a spatula to flip each pancake and cook for an additional 1-2 minutes until golden brown and cooked through.
- Serve warm: Transfer pancakes to a plate and keep warm. Repeat with remaining batter.
Tips & Variations
Pro tip: Coconut flour is highly absorbent, so your batter will be thicker and may require slightly more liquid. Almond flour creates a moister, lighter pancake.
Choose based on your preferred texture!
- Add-ins: Fold in fresh blueberries, chopped nuts, or vegan chocolate chips to the batter before cooking for extra flavor and texture.
- Sweetness: Adjust sweetness by adding more maple syrup or a pinch of coconut sugar to the batter.
- Flour blend: For a different twist, try a 50/50 blend of almond and coconut flour.
- Make it savory: Omit sweeteners and add herbs or nutritional yeast for a savory pancake option.
- Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for longer.
Nutrition Facts
Nutrient | Per Pancake (approx.) |
---|---|
Calories | 120-150 |
Protein | 4-6g |
Fat | 8-10g |
Carbohydrates | 8-10g |
Fiber | 3-5g |
Sugar | 2-3g (natural from maple syrup) |
Serving Suggestions
These pancakes are a blank canvas for your favorite toppings and accompaniments. Here are some of our favorite ways to serve them:
- Top with fresh fruit like sliced bananas, berries, or kiwi
- Drizzle with pure maple syrup or vegan honey alternatives
- Add a dollop of coconut yogurt or vegan whipped cream for creaminess
- Sprinkle with toasted nuts or seeds for crunch
- Serve alongside a warm cup of coffee or your favorite plant-based milk latte
For more vegan and gluten-free breakfast ideas, check out our Thelma Sanders Squash Recipe or try a protein-packed twist with our Pcos Chicken Recipes. If you love experimenting with flavors, don’t miss the Peanut Butter Gelato Recipe for a sweet treat after your pancakes.
Conclusion
This coconut or almond flour vegan pancake recipe is a fantastic addition to any breakfast table. It’s simple, nutritious, and adaptable to a variety of tastes and dietary needs.
From busy weekday mornings to leisurely weekend brunches, these pancakes deliver on flavor and texture without compromising your lifestyle choices.
Whether you opt for the rich nuttiness of almond flour or the light, fluffy charm of coconut flour, you’re sure to enjoy a warm stack that satisfies both your hunger and your health goals. So gather your ingredients, fire up the skillet, and enjoy a delicious, plant-based start to your day!
📖 Recipe Card: Coconut or Almond Flour Vegan Pancakes
Description: Fluffy and delicious vegan pancakes made with coconut or almond flour. Perfect for a healthy breakfast or brunch.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 1 cup coconut flour or almond flour
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 cup unsweetened almond milk
- 2 tablespoons maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
Instructions
- In a small bowl, mix ground flaxseed with water and let sit for 5 minutes.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the flaxseed mixture, almond milk, maple syrup, vanilla extract, and melted coconut oil to the dry ingredients.
- Stir until the batter is smooth and thick.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup batter for each pancake onto the skillet.
- Cook for 3-4 minutes until bubbles form, then flip and cook another 2-3 minutes.
- Serve warm with your favorite toppings.
Nutrition: Calories: 220 | Protein: 5g | Fat: 14g | Carbs: 18g
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