Vegan Blueberry Coconut Pancakes Recipe for Fluffy Stacks

These light, fluffy vegan blueberry coconut pancakes are made from simple pantry staples: whole wheat flour, ground flax, almond milk and shredded coconut. The recipe is oil-free, refined sugar-free (if you choose) and can easily be adapted to be gluten-free by using a gluten-free flour blend.

Coconut Pancake Ingredients

Made with whole wheat flour, unsweetened shredded coconut and plenty of berries, these pancakes are satisfying and easy to prepare. Most of the ingredients are likely already in your kitchen. You’ll need:

• Ground flax. Used to make a flax “egg.” When mixed with water, ground flax becomes gelatinous and mimics the binding properties of an egg.
• Flour. The recipe calls for whole wheat flour, but you can use all-purpose flour or a gluten-free all-purpose blend. I haven’t tested oat, coconut or almond flour in this version. Chickpea flour might work, though I haven’t tried it here.
• Baking powder. This is what gives the pancakes their lift—don’t skip it.
• Shredded coconut. Optional but recommended for texture and flavor. Leave it out if you prefer a plain pancake.
• Sweetener. Pure maple syrup is used here. You can substitute coconut sugar, agave, honey (if not strictly vegan), or a low-calorie sweetener such as stevia or monk fruit for a sugar-free option.
• Blueberries. Fresh or frozen both work. Blueberries are optional—use raspberries or diced strawberries if you like.
• Almond milk. Unsweetened almond milk is used for the liquid, but water, carton coconut milk or cashew milk will also work.

Toppings for Vegan Pancakes

• Maple syrup
• Plant-based butter (such as Earth Balance)
• Nut butters: peanut, almond or cashew
• Tahini
• Hemp seeds
• Fresh berries, sliced banana or apple
• Shredded or toasted coconut flakes
• Chocolate sauce made from maple syrup, coconut oil and cocoa powder
• Raisins, goji berries or other dried fruit
• Coconut butter
• Sautéed apples or cinnamon fruit (for a warm topping)

What are your favorite pancake toppings?

How to Replace Eggs in Pancakes

I usually replace eggs with a flax egg. To make one, combine 1 tablespoon ground flaxseed with 3 tablespoons water, stir and let sit for 5–10 minutes until thick and gelled. Use ground flax rather than whole seeds so the mixture can thicken properly.

That said, many vegan pancake recipes don’t require a flax egg at all. Several of my other pancake recipes work without a binder and still turn out fluffy.

Easy Coconut Pancakes

These pancakes are thick, fluffy and bursting with blueberry flavor—perfect for a relaxed weekend breakfast. They’re filling and will keep you satisfied for hours. Serve warm with extra blueberries and a drizzle of coconut butter or maple syrup.

More Vegan Pancake Recipes

If you enjoy these, try other popular vegan pancake variations such as peanut butter banana, banana with berries, quinoa flour or whole wheat fluffy pancakes. Gluten-free buckwheat pancakes are another great option.

Vegan Blueberry Coconut Pancakes

These hearty whole-wheat pancakes are flavorful and delightfully fluffy. They’re especially good in berry season, but frozen blueberries work well any time of year.

Prep: 5 mins

Cook: 10 mins

Servings: 2

Ingredients

• 1 flax egg (1 tbsp ground flax + 3 tbsp water)
• 1 cup whole wheat flour (or all-purpose / gluten-free blend)
• 2 tsp baking powder
• 1/4 cup unsweetened shredded coconut
• 1/4 tsp salt
• 2 tbsp maple syrup (or sweetener of choice)
• 1 cup unsweetened almond milk (you may need another 1/4 cup)
• 2 tsp apple cider vinegar or lemon juice (optional)
• 1/2 cup (or more) fresh or frozen blueberries

Instructions

1. Whisk 1 tbsp ground flaxseed with 3 tbsp warm water and set aside until thickened.
2. Combine the milk, vinegar (if using), sweetener and flax egg in a mixing bowl.
3. In a separate bowl, stir together the flour, baking powder, salt and shredded coconut.
4. Add the dry ingredients to the wet ingredients and fold gently until just combined. A few lumps are fine.
5. Heat a non-stick skillet over medium heat and lightly grease or spray if needed.
6. Spoon heaping 1/4-cup portions of batter onto the skillet.
7. Scatter blueberries onto each pancake as it cooks.
8. When bubbles appear and the edges look set and lightly browned, flip the pancakes and cook another 2 minutes.
9. Remove from the pan and serve warm.
10. Makes about 6–8 pancakes (serves 2–3).

Notes

You may need an extra 1/4 cup of milk if the batter seems too thick. The batter should be scoopable but thick.

To make 1 flax egg: mix 1 tbsp ground flaxseed with 3 tbsp water and let sit for 5 minutes.

Sweeten the batter with maple syrup, coconut sugar, agave, stevia or monk fruit as preferred.

The vinegar or lemon juice helps lift the pancakes and improves fluffiness.

Nutrition

Serving: 1/2 of recipe, Calories: 385 kcal, Carbohydrates: 70 g, Protein: 10 g, Fat: 10 g, Sodium: 400 mg, Fiber: 10 g, Sugar: 16 g

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