When I woke up on the morning of New Year’s day, I had a sudden craving for pancakes and a desire to try a new recipe. This particular combination doesn’t usually happen. So I searched online for a recipe to try and came across the Vegan Pancakes recipe by Nicdelis on AllRecipes.com. It looked like a simple recipe and I had all the ingredients. But since it was New Year’s Day, I wanted to celebrate with plant-based pancakes that had an extra special touch! So I modified the recipe with some ingredient changes to give it an unique twist with a nutritional boost. The result are these Yummy Vegan Raspberry Coconut Pancakes! Jump to Recipe

Husbands, sons and fathers: since Mother’s Day is coming up, this may be a super easy yet wonderful meal to make for the special ladies in your life! These vegan, dairy-free, egg-free and nut-free Yummy Vegan Raspberry Coconut Pancakes are light and fluffy, quick to make with only ten ingredients and require no special kitchen equipment. The pancakes can be made gluten-free too if you use a gluten-free flour such as a specialty gluten-free flour mix. I used unsweetened shredded coconut flakes, but you can use sweetened shredded coconut flakes if you want the pancakes slightly sweeter or add a drizzle of maple syrup on top of the pancakes. Alternatively, just add more fresh or frozen raspberries to the mix and then garnish the pancakes with diced fresh fruits like pears or apples to increase the sweetness factor. Canned diced fruit (canned in its own juice) like peaches, pears, apricots, pineapples or mandarin oranges would also work as a topping.

Our family enjoyed these pancakes that New Year’s Day morning so now I’m excited to share this recipe with you. These pancakes taste great as leftovers and can be frozen too. Try them and see for yourself, and have fun making creative shapes to please adult and child palates!

5 from 1 vote
Yummy Vegan Raspberry Coconut Pancakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Delicious vegan, dairy-free, egg-free, nut-free pancakes that are simple to make but sure to delight all guests and family members. This recipe can be made gluten-free.

Course: Breakfast
Cuisine: Vegan
Servings: 20 small pancakes (4 inches in diameter each)
Calories: 105 kcal
Author: @dietitian_mom
  • 1 ¼ cups all purpose flour [172 g]
  • 1 ¼ cups whole wheat flour [160 g]
  • ¼ cup packed brown sugar [50 g]
  • 4 teaspoons baking powder
  • 3 tablespoons shredded coconut flakes
  • 1 teaspoon salt
  • 2 3/4 cups fortified original soy milk (or other original or unflavored fortified plant-based milk) [600 mL]
  • 3 tablespoons canola oil (or other vegetable oil)
  • 2 teaspoons vanilla extract
  • 2 tablespoons frozen or fresh raspberries (add more if desired)
  1. Combine the dry ingredients well together (flours, sugar, baking powder, coconut flakes, salt) in a large mixing bowl.

  2. Whisk the oil, vanilla extract and fortified plant-based milk together in a separate bowl.

  3. Add the wet ingredients to the bowl with the dry ingredients and mix well until combined (it’s alright if there are some lumps remaining). It should be a thick pancake like batter consistency. If the batter is really too thick, add a little bit more plant-based milk (a tablespoon at a time) until a good pancake batter consistency is formed.

  4. Add in the 2 tablespoons of raspberries (use more if you like).

  5. Heat a pan on medium heat until hot. Add a dollop of the batter to the pan and tilt the pan gently around to spread out the batter. Once bubbles appear on the pancake batter in the pan and the edges of the pancake appear dry, use a spatula to flip the pancake.

  6. Serve warm with desired toppings!

Recipe Notes

You may substitute the all purpose flour and whole wheat flour with a gluten-free flour (like a specialty gluten-free flour mix) for a total of 2 ½ cups (or 392 grams) to make these pancakes gluten-free. However, you may need to add a little bit more plant-based milk (add a tablespoon at a time) to the mixture if the batter thickens up too much.


For more of a 'coconut flavor' in this recipe, use fortified original flavored coconut milk beverage and coconut oil in this recipe, instead of the soy milk and canola oil in this recipe.


You can put less oil into this recipe if you like, but the added oil helps to make the pancakes not stick so easily to the pan when cooking (I did not use a non-stick pan). Alternatively, you could lightly oil or grease a skillet if you find the pancake batter to be sticking to the pan itself when cooking.


Instead of brown sugar, you can substitute this with 1/3 cup of pitted dates or raisins. Just soak the dates or raisins in very hot water for 10 minutes, then drain them of excess liquid. Next, blend up the soaked dates or raisins in a food processor or blender with the other wet ingredients until a smooth consistency is reached.


To turn this into banana pancakes, simply omit the coconut flakes and raspberries, and reduce the amount of brown sugar to 2 tablespoons and use about 1 1/2 cups of plant-based milk instead in this recipe. To the wet ingredients, add in 1 cup of plant-based milk first then mix in 2 medium very ripe fork-mashed bananas. Combine this well, then add the wet ingredients into the bowl with the dry ingredients and mix together. If the batter is too thick, add in 2-4 tablespoons more of plant-based milk at a time and mix the ingredients together until the desired pancake batter consistency is reached. Then cook the batter on the stovetop following the rest of the recipe instructions for delicious banana pancakes!

Nutrition Facts
Yummy Vegan Raspberry Coconut Pancakes
Amount Per Serving
Calories 105 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 134mg6%
Potassium 172mg5%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 130IU3%
Vitamin C 2.7mg3%
Calcium 86mg9%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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