Coconut Flour Pancakes

These coconut flour pancakes are light and fluffy, gluten-free, sweet and moist

plant-based vegan recipe for pancakes

Made with coconut flour and gluten-free baking flour, enjoy as a delightful and satisfying brunch post-run.

Prep Time – 10 minutes
Cook Time – 20 minutes
Servings – 12 pancakes


  • 1 1/2 cups unsweetened almond milk
  • 1/4 cup mashed banana (1/2 medium banana)
  • 1/4 cup coconut flour
  • 1 cup gluten-free baking flour
  • 2 Tbsp. natural peanut butter
  • 1 Tbsp. maple syrup (more for serving)
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • Pinch sea salt
  • Splash coconut oil or olive oil, for greasing
  • Strawberry chia jam, optional for serving


  1. In a high-speed blender, combine the almond milk, mashed banana, coconut flour, gluten-free baking flour, natural peanut butter, maple syrup, baking powder, baking soda and sea salt. Blend until smooth.
  2. Lightly grease a large non-stick skillet with coconut oil over medium heat. Give the batter a good stir, then pour the batter into the pan in two heaping tablespoon portions, cooking two or three at a time. Cook until little tiny bubbles cover the surface of the pancakes and the bottom is golden brown, about two minutes. Flip and continue to cook until also golden brown on the bottom, about two minutes more. Add more oil to the pan as needed to keep the pancakes from sticking.

To keep pancakes warm while cooking preheat oven to 200 F. Transfer the pancakes to the prepared baking sheet and keep warm in the oven while you cook the remaining pancakes.

Nutrition facts per serving
Calories 88; protein 3 g; fat 3 g; carbs 14 g


  • 1 cup frozen strawberries
  • 3 Tbsp. sugar
  • 1 Tbsp. pure vanilla extract
  • 1 tsp. freshly squeezed lemon juice
  • ¼ tsp. cinnamon
  • Prep Time – 10 minutes 
  • Cook Time – 20 minutes
  • Total Time – 1 hour 
  • Makes approximately 1 1/2 cups


  • 1 lb. seasonal strawberries (500 g)
  • 1/4 cup agave
  • 2 Tbsp. chia seeds
  • 1/2 tsp. vanilla extract
  • Pinch sea salt


  1. Chop strawberries into chunks and toss in a saucepan on medium-high heat. Cook strawberries, stirring often, until they begin to soften and release water. Turn down to a simmer, add agave, chia seeds, vanilla and salt, and simmer strawberries stirring occasionally until the liquid is reduced by half. 
  2. Remove from heat and let sit for at least 15 minutes to thicken.

Nutrition facts per serving
Calories 25; protein 0.5 g; fat 0.4 g; carbs 5 g. 

Photography by Hannah Sunderani

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