Coconut Bacon Pancakes
Coconut Bacon Pancakes are the BEST fluffy vegan pancake recipe. Dairy-free pancakes are easy to make from scratch! The plant-based bacon in this recipe creates the perfect blend of sweet and savory flavors, but it’s also easily customized! These pancakes are bulked up with some oats and made egg-free with some ground flaxseed (no banana needed!).
Coconut Bacon Vegan Pancakes: Where sweet meets savory and your breakfast world is forever changed.
I’m pretty excited to share this Coconut Bacon Pancake recipe with you today. It’s been a favorite of mine for over a year now and sitting in the drafts folder for almost 2. It’s time for it to see the light of day!
I’ve never been very good at making pancakes; that was always T’s thing. And when we went vegan, I know he had a really hard time finding a pancake recipe he truly enjoyed.
They were always too thin or too goopey in the middle. We felt kinda like Goldilocks for a while, trying to find the pancake recipe that was “just right”.
Enter this Coconut Bacon Vegan Pancake recipe…
The idea came to me on a hike one day. When you’re on a hiking trail and come up with an idea as exciting as Coconut Bacon Pancakes, you hurry your butt home fast! And I gotta say, this recipe was definitely worth it.
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Why We Love Vegan Pancakes with Coconut Bacon
- I’m not a huge fan of sweet breakfasts, so the mixture of savory and sweet in this dish is so perfect for me, especially when I’m eating with T who could probably eat 2 stacks of pancakes every day and be happy as can be about it. It’s a nice balance of both our tastes.
- This is the first vegan pancake recipe we made that is consistent AF. The batter seems to always produce the perfect pancakes – fluffy but also hearty…you get the idea.
Ingredients in Coconut Bacon Pancakes
These vegan pancakes require super simple ingredients to make that could very well be in your pantry right now! (NOTE: See the recipe card below for the full recipe with ingredient amounts.)
- Coconut Bacon Salt – shredded coconut, soy sauce, liquid smoke, maple syrup, and sea salt
- Baking powder
- All purpose flour – See substitution notes for flour subs.
- Oats – To bulk up our batter a bit!
- Flax egg – That’s ground flaxseed mixed with cold water and left sit for 5 minutes.
- Coconut oil – Use refined if you don’t want a super coconutty taste. Use unrefined/virgin if you want the coconut flavor.
- Pure maple syrup – Get the good stuff!
- Plain non-dairy milk – We used soy milk, but I think it would work with any non-dairy milk!
Substitution Options for Vegan Bacon Pancakes
For the coconut bacon: If you don’t want to make the coconut bacon salt, you can use any crumbled vegan bacon in this recipe! Our rice paper bacon would work too. And if coconut bacon isn’t your thing, feel free to sub some frozen blueberries or chocolate chips. T loves blueberries.
For the all-purpose flour: You can sub up to half of the flour with whole wheat flour, but the pancakes will be a little less fluffy and more hearty. We haven’t tried this with 100% whole wheat flour, but if you do, you may need to add more liquid. Take a look at the process shots of the batter below to get an idea of the consistency you want. I think this could work with gluten-free all-purpose flour too, but we haven’t tried it yet. Leave a comment if you do!
For the flax egg: Feel free to sub chia seeds for flaxseed to make the vegan egg. If you’re new to flax eggs and want to know more, check out our full Flax Egg Guide!
For the coconut oil: Melted vegan butter or even a neutral-flavored oil like sunflower oil could also work.
For the maple syrup: What are pancakes without maple syrup?! Just kidding. If you’re out and don’t feel like heading to the store, you can try agave nectar!
What can I use instead of milk in pancakes? If you’re out of non-dairy milk, you can use a 50/50 mix of coconut cream + water (blend with an immersion blender for best results!).
How to Make Pancakes Without Eggs or Dairy
Prepare your coconut bacon salt first. Allow it to cool. If needed, you can totally this in advance! While you wait, mix the water and flaxseed together to make your flax egg and set it aside thicken.
Step 1: Mix the pancake batter.
Whisk the dry ingredients in a large mixing bowl until combined. In a separate bowl, whisk together your wet ingredients. Then, make a well in the center of the dry ingredients and pour in the wet ingredients mixture. Stir until just combined.
Step 2: Cook the coconut bacon pancakes.
Add a thin layer of coconut oil or vegan butter to a large pan and heat it on medium heat. Take 1/4 cup of the vegan pancake batter and pour it onto the pan. Sprinkle a pinch of coconut bacon salt on top and cook for 2-3 minutes until the bottom of the pancake starts to firm up. Then, carefully flip your pancake and cook for another 1-2 minutes.
How to Serve Plant-Based Pancakes
These plant-based pancakes are the perfect weekend indulgence for a morning of lying in bed and sipping mimosas!
Pancake Topping Ideas: Stack these vegan bacon pancakes on a plate, top them with more coconut bacon, vegan butter, and a hefty pour of maple syrup.
What to serve with vegan pancakes: Serve these pancakes next to a side of plant-based sausages, vegan ham, or rice paper bacon, a big plate of fruit, and maybe some roasted potatoes.
How to Store Leftover Pancakes
In the fridge: Store leftover pancakes (WITHOUT syrup / butter) in an air-tight container in the fridge for up to 3 days.
How to freeze leftover pancakes: These pancakes are great frozen for kickass breakfasts on lazy mornings! To freeze them, simply stack them in between parchment paper in freezer-safe bags. Store for up to 1 month like this!
How to reheat: Reheat frozen pancakes in the toaster or oven just like you would reheat regular freezer pancakes or waffles. We do not recommend reheating them in the microwave at risk of getting soggy! Reheat pancakes from the fridge in the oven or on the stove until warmed through.
More Vegan Pancakes + Waffles:
- Vegan Lemon Ricotta Pancakes
- Apple Cider Waffles with Ginger Snap Syrup (pancake option included in the post!)
- Classic Vegan Waffles
- Vegan Cinnamon Roll Pancakes
So, if you’re looking for a killer weekend breakfast that’s the perfect balance of sweet and savory, give this recipe a try! And when you do, let us know all about it!
Leave a rating and review on the recipe below or tag us in your beautiful photos on Instagram (we’re @theplantpowercouple, with the ‘the’). Here’s to a happy pancake-filled morning!
Coconut Bacon Pancakes
Ingredients
For the dry ingredients:
- 1 cup all-purpose flour
- 1/3 cup Coconut Bacon Salt + more for sprinkling
- 2 Tbsp oats
- 1.5 tsp baking powder
For the wet ingredients:
- 1 cup plain non-dairy milk
- 1 flax egg 1 Tbsp ground flaxseed + 3 Tbsp cold water
- 2 Tbsp melted coconut oil
- 2 Tbsp coconut oil
Instructions
- Prepare your coconut bacon first. Allow it to cool. While you wait, make the flax egg and set it aside. Mix and let sit for 5 minutes.
- Whisk the dry ingredients in a large mixing bowl until combined. In a separate bowl, whisk together your wet ingredients. Then, make a well in the center of the dry ingredients and pour in the wet ingredients mixture. Stir until just combined.
- Add a thin layer of coconut oil or vegan butter to a large pan and heat it on medium heat. Take 1/4 cup of the vegan pancake batter and pour it onto the pan. Sprinkle a pinch of coconut bacon salt on top and cook for 2-3 minutes until the bottom of the pancake starts to firm up. Then, carefully flip your pancake and cook for another 1-2 minutes.
- Stack these vegan pancakes on a plate, top them with more coconut bacon salt, vegan butter, and some maple syrup. Enjoy!
