Vegan Fluffy Coconut White Chocolate Pancakes
Light, fluffy pancakes infused with rich coconut flavor and studded with melting white chocolate chips and toasted coconut flakes. The coconut oil and milk create an incredibly tender texture, while the white chocolate melts into golden caramelized spots as the pancakes cook. Perfect for weekend brunch or special breakfast occasions, these pancakes offer a tropical twist on the classic stack. Serve with coconut whipped cream and extra chocolate chips for an indulgent morning treat that feels like dessert.
Ingredients
- 3 tablespoons coconut oil, melted
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need texture adjustment
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup white chocolate, finely chopped
- ½ cup sweetened flaked coconut
Instructions
- 1
Preheat griddle or skillet to medium heat
- 2
Whisk together coconut oil, coconut milk, and vanilla in a large bowl
- 3
Add flour, sugar, baking powder, and salt and stir just barely to combine, leaving some clumps
- 4
Fold in white chocolate and coconut flakes
- 5
Adjust consistency with additional milk or flour if needed
- 6
Melt oil in pan and spoon out batter in rounds
- 7
Spread circles with back of spoon as desired
- 8
Cook until bottom is golden brown
- 9
Carefully flip and cook until done
- 10
Repeat with remaining batter
- 11
Serve with coconut whipped cream, additional white chocolate, coconut flakes, or syrup
Tips
Don't overmix the batter - some clumps are good and help prevent dense pancakes
White chocolate will melt and create golden caramelized spots on the griddle, which is normal
Sprinkle white chocolate on top of batter after spooning onto griddle for prettier tops but splotchy undersides
Good to Know
Store leftover pancakes in refrigerator for up to 3 days or freeze for up to 3 months
Batter can be made night before and stored in refrigerator, may need thinning with milk
Serve hot off the griddle with coconut whipped cream, syrup, or additional toppings
Common Mistakes
Don't overmix batter to avoid dense pancakes
Adjust heat if pancakes brown too quickly before cooking through
Oil the pan between batches to prevent sticking
Substitutions
Vegan Options
Gluten-Free Swaps
may need texture adjustment
General Alternatives
FAQ
Can I make these pancakes vegan?
Yes, substitute the white chocolate with dairy-free white chocolate chips and ensure your flour and sugar are vegan-processed.
What if I don't have coconut milk?
You can substitute any plant-based milk or even water, though coconut milk provides the best flavor and richness.
How long do these pancakes keep?
Store in refrigerator for up to 3 days or freeze for up to 3 months. Reheat in toaster or microwave.