Vegan Soft and Simple Coconut Cream Pancakes
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Wake up and greet the day with some super fluffy coconut cream pancakes that are so quick and easy to whip up.
These particular pancakes are exceptional. I use one of my current obsessions, coconut cream, and it gives them the most amazing texture, Yum! You really need to try these if you like pancakes at all because these are up there with the best.
The Perfect Pancakes to Make for a Group!
These pancakes are a perfect recipe to make for a group. They are enjoyed by vegans and non-vegans alike. If you are cooking for anyone with food allergies to dairy or gluten these can also be made gluten free.
FAQs About Vegan Coconut Cream Pancakes
What if I Don’t Like Coconut Flavor in Pancakes?
If you aren’t much of a coconut fan, don’t worry. You really can’t hardly taste coconut at all. It’s more about the texture it adds than the flavor.
Why use Coconut Cream in a Pancake Recipe?
Coconut cream is very rich and high in healthy fats. When you add it to the batter for pancakes it creates a thick and fluffy texture and rich flavor.
How to Make Vegan Coconut Cream Pancakes
Vegan coconut cream pancakes are quite simple to make. You will start by sifting together the dry ingredients and combining the wet ingredients in a separate bowl. Then you’ll want to add the dry ingredients to the wet mixture and whisk it to get out any clumps.
The next step is to heat a pan or griddle and grease lightly. Then pour your batter in a very pancake-making fashion over the pan. Wait for the bubbles, then grab a spatula and give it a flip. Repeat until you have a delicious stack of luscious pancakes to top with whatever you desire.
I put these with some fresh berries and plenty of maple syrup. So yummy!
Vegan Soft and Simple Coconut Cream Pancakes
Wake up and greet the day with some super fluffy pancakes that are so quick and easy to whip up.
Ingredients
Pancakes:
- 1/4 cup sugar
- 1 cup almond milk
- 2 teaspoons apple cider vinegar
- 1/2 cup coconut cream *see note
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups all purpose flour
Optional Toppings:
- vegan “butter”
- maple syrup
- fresh berries
- powdered sugar
Instructions
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Whisk almond milk and vinegar in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking powder, and salt in a separate bowl. Now add the coconut cream and vanilla to the almond milk and stir until combined. Add dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of milk or flour).
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Heat a griddle or large non-stick skillet over medium-low heat (you’ll need it fairly low so that the pancakes don’t cook too fast, about 325 degrees F [160 C]) and grease lightly. Pour about 1/3 cup batter for each pancake onto griddle and cook for 1 to 2 minutes.
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Cook until you start to see little bubbles then flip and cook on other side for about 1 minute more until done.
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Serve pancakes hot with desired toppings
Recipe Notes
If you have trouble finding coconut cream at your local grocery store it’s completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it’s cold enough to separate.
Here are some other posts you may enjoy:
The BEST Pumpkin Pancakes and Maple Nut Butter Spread (Vegan+GF)
Single Serving Chocolate Protein Pancakes
Whole Wheat Blueberry Pancakes
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This post was all about vegan coconut cream pancakes
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