Something about weekends just says “pancakes”, right? These easy, light, fluffy vegan toasted coconut pancakes are weekend breakfast perfection. They’re golden brown, bursting with toasted coconut flavor, and totally made for sopping up sweet maple syrup.
Since we make pancakes so often, we like to try lots of different flavors and toasted coconut has often been a top request. We’re a coconut loving crew in general and our weekend pancake tradition is no exception. Plus, it fills the house with the mouth-watering smell of toasted coconut and that alone might make them a top contender for my favorite Saturday morning pancakes.
What makes the coconut, toasted?
Before, we would mix the coconut right into the batter. But one chaotic morning I forgot to mix it in so I tried a different method. I had scooped out the batter onto the griddle. Little bubbles were already starting to form, so I sprinkled each pancake with the coconut and let it sink in just a bit. Then I flipped them and cooked as usual for 3-4 minutes on the second side.
From that oversight came everyone’s new favorite way to eat coconut pancakes. Coconut mixed into the batter can add more texture than flavor. But on the outer layer, it hits the hot griddle directly and toasts up to perfection. Every bite gets a layer of toasted coconut and simple pancakes become next-level delicious.
Are they easy to make?
Yes! These pancakes use everyday pantry ingredients, especially if you dabble in vegan baking. At first glance, flaxseed might appear to be the most “exotic” ingredient. But flax eggs are a vegan baking staple. Plus they’re packed with fiber, magnesium, and loads of other nutrients. If you’re interested, you can check out their nutrition profile here.
How do you make flax eggs?
If you haven’t tried them already, they’re incredibly easy to make. Simply take 1 tbsp of flaxseed and mix it with 3 tbsp of water (or milk in this case). In 5 minutes it will look gooey and gel-like. And it helps to moisten and bind in place of eggs.
Ratio: 1 tbsp milled flaxseed : 3 tbsp water (or milk) = 1 flax “egg”
For this recipe, I mix the flax into the milk at the beginning. That way, all other ingredients can be added to the same bowl. They’re typically made separately though, and added into the wet ingredients. Either way works with this recipe – I’ve just chosen the path with the least dirty dishes.
These Vegan Toasted Coconut Pancakes are:
- Light & Fluffy
- Nut free
- Oil free
- Easy to make with everyday ingredients
- Bursting with toasted coconut flavor
- Best when stacked and dripping with maple syrup
- Perfect for weekend mornings
- Freezer friendly – pop them in the toaster to bring them back to pancake perfection any day of the week
Love easy, vegan, breakfast carbs? We’re right there with you:
- Chocolate Toasted Coconut Vegan Pancakes
- 4 Ingredient Vegan Crepes – Oil Free
- Perfect Vegan Aquafaba Waffles
- Lemon Blueberry Muffins – Oil free & Vegan
So here they are, our Vegan Toasted Coconut Vegan Pancakes. They’re packed with coconut and so easy to make. If you make these pancakes, let us know how it goes below! And as always, we hope you love them as much as we do – Enjoy!
Vegan Toasted Coconut Pancakes
- Flat top griddle or frying pan
- Measuring cups and spoons
- Mixing bowl, whisk and spatula
- 1¼ cups All purpose flour
- 1¼ cups Soy milk sub any plant based milk
- 1 tbsp Flaxseed, milled
- ¼ cup Organic cane sugar
- ½ tsp Sea salt
- 2 tbsp Baking powder
- 1 tsp Pure vanilla extract
- ½ cup Unsweetened shredded coconut
- In a mixing bowl combine flaxseed and soy milk and let sit 5 minutes
- Stir in vanilla and cane sugar until well combined
- Sift in flour, salt and baking powder and whisk until combined – do not overmix, you want to keep as many air bubbles as you can!
- Heat your frying pan or griddle to 400°F or medium to medium high heat
- Spray or brush cooking surface with olive oil
- Scoop out ½ cup of batter at a time, for each pancake
- Sprinkle coconut on uncooked batter side of pancake
- Cook for 3 minutes or until air bubbles appear and pop in the raw batter
- Flip the pancakes and cook for 3-4 minutes on the other side
- Enjoy immediately or cool and freeze in an airtight container – they toast up deliciously from frozen for a quick breakfast any time!