Lemon Coconut


These light and fluffy Vegan Lemon Coconut Pancakes are a dairy-free, egg-free breakfast the entire family will love!

You don't need any special ingredients for these vegan pancakes. You can easily whip them up in a few minutes.

Simple Steps

It's simple to whip up the batter and glaze for these pancakes.

I recommend cooking one pancake per pan at a time. I usually have two pans going at once.

Serve these vegan lemon coconut pancakes hot off the griddle, drizzled in your delicious lemon glaze.

You can store leftovers in an airtight container in the fridge for up to four days. Warm them on a hot griddle to serve.

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.