These Vegan Coconut Flour Pancakes are easy to make, delicious and gluten-free. I’m so excited to announce that we’ve collaborated with Medella to bring you this Vegan-Friendly Pancake Mix!
I’ve been working on this product for 4-5 months now, and I’m so stoked that you guys get to see and use it now. It was a long process because coconut flour was tricky to work with. After a lot of testing, I’m super proud of these pancakes.
What’s in the Medella Vegan-Friendly Pancake Mix:
This vegan-friendly and gluten-free pancake mix only contains four ingredients!
- Medella Organic Coconut Flour
- Medella Organic Coconut Sugar
- tapioca starch
- baking powder
Additional ingredients you’ll need to make vegan coconut flour pancakes
Besides the pancake mix, here’s what you’ll need to make these pancakes:
- a flax egg, which is a mix of flax meal and water. This is an important binder, since there is no gluten in these pancakes.
- plant milk of your choice.
- a neutral oil of your choice, I always use Medella’s Coconut Cooking Oil.
Why coconut flour?
Coconut flour is made from dried and ground coconut meat. It’s rich in fibre, healthy fats, protein and other nutrients! Compared to other gluten-free flours, coconut flour has 2-3 times more fibre, and is lower in fat. It’s one of the best choices for gluten-free baking, or even just to amp up the nutritional value of your baked goods. Read more about it’s health benefits here!
What do these pancakes taste like?
Coconut flour has a toasty fragrance but the flavour is pretty mild. If you’re very sensitive, you might taste hints of it but when I served this to my parents, they couldn’t tell it apart from regular pancakes.
These pancakes are lightly sweetened, so they’re not too sweet on their own. Perfect for your favourite toppings and that drizzle of syrup!
Tips to make perfect vegan coconut flour pancakes
- Measure each ingredient with a digital scale to ensure that the texture of the pancakes come out perfect. Measuring cups and spoons can produce inconsistent amounts, which can mess up the ratios in the recipe.
- Sift the coconut flour into the batter to prevent any grittiness or lumps.
- Cook the pancakes low and slow on medium heat for 2-3 minutes. This ensures that the pancakes are perfectly golden brown and fully cooked in the center. Once the edges of the pancake have browned slightly, you should be able to slide your spatula underneath and flip them successfully.
- Watch the recipe video on my Instagram for a visual guide!
These pancakes are light and tender, but really satiating. But of course, no pancake is complete without some toppings, so here are a few topping ideas for you:
- peanut butter, or other types of nut butters
- fresh fruit like banana slices or berries
- caramelised fruit, think banana or apple!
- syrup, of course
- dessicated coconut
- seeds like pumpkin or sunflower seeds
So what are you waiting for? Get your pancake mix here!
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Coconut Flour Pancakes
Ingredients
- 1 flax egg (1 tbsp flax meal + 3 tbsp water)
- ¼ cup (60ml) plant milk
- 1 tbsp (10ml) Medella Coconut Cooking Oil
- ½ cup (60g) Medella Vegan-Friendly Pancake Mix
Instructions
- Combine flax meal and water, set aside to gel up for 5 minutes.
- In a small bowl, whisk together wet ingredients. Sift in the pancake mix and whisk until well combined. The batter will be thick and actually spreadable.
- Grease non-stick pan with coconut oil and scoop 2 tbsp of batter into the pan per pancake. Gently spread the batter to form a round shape. Cook for 2-3 minutes on each side, or until golden brown. Remove from the pan and repeat with the rest of the batter.
- Let the pancakes rest for 5 minutes, then add your favourite toppings and serve!
