Coconut pancakes, you have been a very long time coming. Coconut flour is fairly new on the baking scene and I am glad to see it is becoming more readily available in supermarkets and health food stores. But it can be very difficult to work with. You cannot simply replace flour with coconut flour 1:1 as it absorbs so much moisture and takes on such a different texture. That said, I do love it and there are many recipes in which these characteristics make a bake truly unique.
You can have a look at my Coconut Scones, Chocolate Almond Salted Caramel Thumbprint Cookies and Carrot Cake Cup-Scones for other ways to use coconut flour.
I’ve done a lot of research for this recipe as well as numerous failed attempts but I think I have nailed it this time round. Vegan coconut flour pancakes are harder to come by as non-vegan recipes call for a lot of eggs, so I’ve learnt that you cannot only rely on vegan egg replacements. This stack of Coconut Blueberry and Cinnamon Pancakes uses a few ingredients to help bind the mixture: flax eggs (ground flaxseed mixed with water to form a gel), plain yoghurt and arrowroot powder (or corn starch). Arrowroot powder is often used as a thickener in recipes for gravy and other sauces, and a key issue with coconut flour batters is bringing the mix to hold together – I am happy to say this kitchen staple works a treat.
Pop a few plump blueberries on top of each bubbling pancake and flip away. This stack will leave anyone satisfied and eager for more. This recipe serves one but is easily increased to feed a crowd, simply multiply as necessary.
These Coconut Blueberry and Cinnamon Pancakes are fluffy, light, hearty, fruit-studded and juicy with a delicious bite. Stack them high and top with your favourite spreads, dips, drizzles and crunch for a healthy, gluten free and vegan brunch option. Feel free to play around with the berries and toppings, but all the ingredients in the pancakes are necessary as stated – I hope you’ll love them!
Coconut Blueberry and Cinnamon Pancakes
Fluffy pancakes studded with fruity blueberries and sweet cinnamon. These make a delicious gluten and nut free vegan brunch.
- coconut oil, for frying
- 30g coconut flour
- ¼ tsp bicarbonate of soda
- 1 tsp cinnamon
- 1 tsp maca powder, optional
- 2 tsp (heaped) arrowroot powder (or corn starch)
- 2 tbsp ground flaxseed
- 4 tbsp water
- 2 tbsp plain soy yoghurt, plus extra to serve
- 60ml almond milk (or other plant-based milk)
- 1 large handful blueberries, plus extra to serve
- coconut honey or syrup
- Make the flax egg by stirring the ground flaxseed with the water for a minute or so and leave to the side for 5 minutes.
- Stir together the coconut flour, bicarbonate of soda, arrowroot powder and cinnamon in a bowl.
- Measure out 60ml milk in a measuring jug then add in the flax eggs and yoghurt, stirring until combined.
- Pour the wet mixture into the flour bowl and stir until smooth. The mixture will thicken a lot.
- Heat a large non-stick frying pan on the hob and melt a little coconut oil to coat the bottom of the pan.
- Use about a 1 tbsp scoop of mixture per pancake and place into the pan, leaving some space in between – you may need to work in batches. Flatten the pancakes slightly with a spatula and press a few blueberries onto the surface of each pancake. Cook for around 3 minutes then flip over and cook on the other side for a few minutes until golden brown. Repeat until all the mixture has been used.
- Stack up your pancakes and enjoy warm with extra yoghurt, blueberries and a drizzle of syrup. I also like to add some nut butter, nuts and cacao nibs.
How do you like to serve your pancakes? Let me know in the comments below and show me your Coconut Blueberry and Cinnamon Pancakes by tagging me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. You can also find me on Twitter, Facebook and Pinterest – do say hello!
With coconut flour love x