Blueberry Coconut Pancakes

I challenge you to tell me what could be better than weekend pancake stacks?  Especially a blueberry coconut variety drizzled with pure maple syrup. Yum.

I am going to label this recipe kid-friendly because I don’t think any other child except for mine doesn’t like pancakes.  We have a rule in my home with food, and that is that you have to try everything at least once.  When it comes to pancakes, I am determined to show him how delicious they are, but although I keep trying, he’s not into them.  This translates into a bigger stack for me and the hub.

The coconut milk makes for a really delicious pancake, but since we’re also adding shredded coconut here (coconut lovers in the house), you will still achieve a nice coconut flavour if you decide to substitute the coconut milk for almond milk or other milk of your choice.

Same goes for the egg.  I used a flax egg here because I love vegan baking, and when possible, I leave out eggs/dairy.  You can use 1 organic egg to substitute the flax egg.

I’ve decided to note substitutes more often in my recipes, as this is a lot of what your comments revolve around.  We all have dietary preferences/restrictions, so I want to offer something (almost) everyone can enjoy.

Vegan Blueberry Coconut Pancakes

Happy Sunday – I hope you can add these to your weekend breakfast favourites.

Blueberry Coconut Pancakes

Serving Size: 8 pancakes


  • Dry Ingredients:
  • 1 cup whole wheat pastry flour
  • 1/4 cup unsweetened shredded coconut
  • 2 teaspoons baking powder
  • 1 tablespoon raw sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • Wet Ingredients:
  • 1 cup + 2 tablespoons coconut milk
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup fresh blueberries
  • 2 teaspoons coconut oil


  1. Begin by preparing your flax egg by whisking the ground flax and water in a small bowl. Place in the refrigerator until you need it.
  2. In a large bowl, whisk together the flour, shredded coconut, baking powder, sugar, cinnamon, and salt. Set aside.
  3. In a medium bowl, whisk together the coconut milk, flax egg, and vanilla.
  4. Add the dry ingredients to the wet ingredients, stirring just until combined, without overmixing. Gently fold in the blueberries.
  5. Heat a nonstick pan over medium heat and grease with 1 teaspoon coconut oil. Ladle approx. 1/4 cup of the batter onto the pan. Depending on the size of your pan, you can do 2 or 3 pancakes at a time.
  6. Flip the pancakes after 2-3 minutes or when the edges of the pancakes are holding together well and you see bubbles forming on the surface. Cook for another 1-2 minutes on second side. Repeat with the remaining batter, oiling the pan for each batch.
  7. Remove from heat, and serve with fresh berries and pure maple syrup.

Vegan Blueberry Coconut Pancakes

Vegan Blueberry Coconut Pancakes

If you’re new to Love and Lentils, please subscribe by email so you don’t miss any posts.  I’d love to connect with you on Facebook, Instagram, and Twitter as well!  See you there. 🙂


Chocolatey Buckwheat Pancakes

I hope everyone is having a fabulous weekend. We had a lazy start to the day, as we celebrated our five year anniversary last night at a delicious Syrian restaurant, Damas, in Montreal. The flavours of each dish were out of this world. Combinations of grilled, smoky vegetables, nuts, pomegranate seeds, cumin, and pomegranate molasses were the highlights of some of the dishes we tried. Paired with delicious Lebanese wine, we were on cloud nine.

Back to the pancakes. Weekends are for pancakes, am I right? Actually, to be honest, our family loves to go out for breakfast on the weekends, but today it was just me and my boy so I opted for a stack of pancakes to share. I love buckwheat crepes and pancakes, so I decided to make them chocolatey to make them a little more appealing to the little guy. Being Canadian, these must be topped with pure maple syrup for the overall taste experience. The pancakes themselves are not sweet, so the maple syrup adds a nice, sweet touch!

Chocolatey Buckwheat Pancakes Recipe

Makes 8-10 pancakes


  • 3/4 cup buckwheat flour
  • 3/4 cup all purpose or kamut or spelt flour
  • 3 tablespoons organic cacao powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons melted vegan butter
  • 2 cups vegan buttermilk (2 cups non dairy milk + 1 tablespoon apple cider vinegar)
  • coconut oil for coating the pan


  • Start heating your non-stick pan over medium heat.
  • Prepare your ‘buttermilk’. Pour 2 cups of non dairy milk (I used almond milk) plus 1 tablespoon apple cider vinegar into a measuring cup or bowl. Let sit while you prepare the rest.


  • Whisk all the dry ingredients in a large bowl.


  • Pour melted butter into bowl. Stir.
  • Add the buttermilk slowly. Stir to combine without over mixing.


  • Put a small amount of coconut oil onto the pan and spread it around to coat evenly. Bring heat down to medium-low.
  • Using a ladle, pour batter onto the hot pan.


  • Cook on one side for 2-3 minutes. You will see small bubbles forming.
  • Gently flip pancakes and cook for about 1 more minute.


  • Place on a plate and cover with a towel to keep warm as you cook the remaining pancakes.
  • Serve warm with vegan butter and maple syrup.



A shot of the flowers my hubby got me yesterday. They smell so lovely!