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Eggless Pancakes


  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 cup almond or soy milk
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup or sweetener of choice
  • 1 tsp vanilla extract (optional)
  • Extra oil to keep pan greased between pancakes



In a bowl or blender, mix all your ingredients together until a smooth batter is formed.

On medium heat, melt up a teaspoon of coconut oil in a skillet or frypan, gently swirling your pan around to evenly distribute the oil over the entire base.

Make your pancakes one by one, pouring 1/4 cup of batter onto the pan. With a wide spatula, flip your pancakes when the batter is bubbling on top, and the edges start to look solid and crisp. The colour should be a golden brown. The other side of your pancake won’t take as long to cook, so after around 20 seconds, use your spatula to peak underneath to check the progress. Each stove and pan is different, so use the first pancake as a test for heat, cooking duration and amount of oil needed.

After each pancake, check the pan to ensure it’s still greased with your coconut oil, and re-grease when necessary, to ensure your pancakes don’t stick.

Serve as a stack of 3 or 4, topped with fresh fruit, maple syrup and Cocobella Coconut Yoghurt.

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