Toasted Coconut Pancakes

These tasty, vegan pancakes are a sweet twist on an original!


  • 3/4 cup shredded unsweetened coconut, plus more for cooking
  • 2 Tbsp coconut sugar, plus more for cooking

Dry Ingredients

  • Heaping 1/2 cup shredded coconut + coconut sugar mixture (see above)
  • 1 ½ tsp baking powder
  • Pinch sea salt
  • 1 cup spelt flour
  • 2 Tbsp rolled oats or oat flour

Wet Ingredients

  • flax egg (1 Tbsp flaxseed meal + 2 ½ Tbsp water)
  • 2 Tbsp melted coconut oil, plus more for cooking
  • 1 Tbsp maple syrup or agave nectar
  • 1 cup + 1 Tbsp coconut milk beverage (in the carton, not canned | or sub almond milk)


  • Preheat oven to 350 F, and arrange shredded coconut on a baking sheet.
  • In the meantime, prepare flax egg in small mixing bowl. Set aside.
  • Once the oven is preheated, add the coconut and bake for 3-5 minutes, stirring once to ensure even baking, until just slightly toasted, being careful not to burn.
  • Add toasted coconut to a food processor or blender with coconut sugar. Blend to combine. Set aside.
  • In a large mixing bowl, add heaping 1/2 cup of your coconut mixture (from above | should be almost all of it), baking powder, sea salt, spelt flour, oats or oat flour. Whisk to combine.
  • To the flax egg, add coconut oil, maple syrup, and coconut milk. Whisk to combine.
  • Add wet ingredients to dry and stir until just combined, being careful not to over-mix. If the batter looks too thick, thin with a little more coconut milk. It should be semi-thick but pourable. Taste and adjust sweetness as needed.
  • Let batter rest 5 minutes while preheating an electric griddle or skillet to medium heat (or about 325 degrees F). The surface should be hot, but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
  • Generously grease griddle with coconut oil and pour ¼ cup measurements of batter onto griddle and gently spread into a small disc. Sprinkle on a little un-toasted coconut and coconut sugar.
  • Flip when bubbles appear in the middle and the edges appear slightly dry – about 3 minutes.
  • Cook for 2-3 minutes more, or until fully cooked through in the middle.
  • To serve, top with vegan butter and a drizzle of maple syrup or agave nectar, or toasted coconut.
  • Leftovers will reheat well in the microwave or in a 350 degrees F oven. Otherwise, freeze cooked pancakes in single layer on a baking sheet. Once frozen, transfer to a freezer-safe container or plastic bag for up to 2 weeks. Reheat in toaster, oven, or microwave.

Recipe inspired by