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These light and fluffy Vegan Lemon Coconut Pancakes are a dairy-free, egg-free breakfast the entire family will love.
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If you love pancakes for breakfast as much as my family, this recipe is for you. It's a light and refreshing twist on classic flapjacks. And while these fluffy lemon pancakes happen to be vegan, I can assure you they're a favorite of non-vegans too!
Ingredients
You don't need any special ingredients for these vegan pancakes. You can easily whip them up in a few minutes for a last-minute breakfast htat impresses. Here's what you'll need:
- Coconut milk: make sure you're using full-fat coconut milk or coconut cream. I don't recommend using carton coconut milk, because it's so thin, it will hurt the texture of your thick, fluffy pancakes.
- Flour: Use regular all-purpose flour for these pancakes.
- Lemon juice and lemon zest: Together, these add real, fresh lemon flavor to every bite of your vegan pancakes. The acid in lemon juice also helps the baking soda react and lighten your pancakes.
- Baking powder and baking soda: This duo is what makes your coconut lemon pancakes as light and fluffy as possible.
- Powdered sugar: The powdery, light texture of this sugar dissolves well into the shiny white glaze.
- Regular sugar: just one tablespoon of granulated sugar is all the sweetener these creamy coconut pancakes need.
- Vanilla extract: This is a nice warming counterpoint in flavor to zippy and bright lemon.
Making Vegan Lemon-Coconut Pancakes
It's simple to whip up the batter and glaze for these pancakes. But when you're cooking them, I recommend cooking one pancake per pan at a time. I usually have two pans going at once to speed up the process. A large griddle works great for cooking many pancakes at once.
Serve the vegan pancakes hot off the griddle, drizzled in your lemon glaze.
Ingredient Swaps & Substitutions
- Gluten-free lemon coconut pancakes: I have not tried it, but you should be able to swap the regular all-purpose flour for gluten-free measure-for-measure flour, like King Arthur Flour's. By the way, I have another great recipe for gluten-free and vegan pancakes!
- Adding coconut: If you like a stronger coconut flavor in your pancakes, you can use coconut extract instead of vanilla. I also like to add coconut chips on top of each stack for serving. For texture in the pancakes themselves, you can try folding some toasted coconut into the batter before cooking.
Storage
These pancakes are best enjoyed hot off the griddle. However, you can store leftovers in an airtight container in the fridge for up to four days. Warm them on a hot griddle to serve.
You can also freeze pancakes for up to three months. You can defrost them on the counter or in the microwave when you're ready to serve.
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Recipe
Lemon Coconut Pancakes
Ingredients
Lemon Coconut Pancakes
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon sugar
- 1¼ cup canned coconut milk full-fat (not lite)
- 1½ teaspoon vanilla extract
- ¼ cup lemon juice
- zest of 1 lemon
Lemon Coconut Glaze
- ¼ cup canned coconut milk
- 1 teaspoon lemon juice
- 1 to 1½ cup powdered sugar sifted
Instructions
- Prepare the glaze by whisking together the canned coconut milk, lemon juice, and sifted powdered sugar. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Stir in the coconut milk, vanilla, lemon juice, and lemon zest.
- Heat a non-stick pan to medium-low heat. Scoop about ¼ cup of batter into the pan for each pancake.
- Cook until the top of the pancake starts to bubble and the bottom is golden brown (about 3-4 minutes). Flip and cook that side until golden brown (about 1-2 minutes.)
