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These coconut pancakes are super moist and ready in just 20 minutes! No flipping is required. Simply spread the batter on a baking sheet, top with chocolate chips, and bake! Vegan, gluten-free, chocolatey, and not too sweet!

Sheet-pan coconut pancakes with chocolate chips on a plate.

⭐️ Why You Should Try This Pancake Recipe

  • It requires just 10 basic ingredients.
  • It’s quick and easy: No flipping needed. Just combine all of the ingredients together, spread on a baking sheet, and bake!
  • It’s packed with coconut flavor and topped with chocolate chips for extra sweetness.
  • Perfectly moist and tender: Say goodbye to dry pancakes. These are super moist!
  • Vegan + Gluten-free!
Ingredients like oat flour, shredded coconut, applesauce, coconut sugar, almond milk.

🥞 How to Make Coconut Pancakes

Here is what you will need to make these sheet-pan pancakes:

  • Oat flour – If you want the pancakes to be fully gluten-free, make sure you are using gluten-free oat flour.
  • Shredded coconut – For the coconutty flavor, use the fine and unsweetened kind.
  • Coconut sugar – I went with coconut sugar to keep the pancakes on the healthier side. However, any granulated sugar will work.
  • Baking powder and baking soda – Both help the pancakes rise a little bit.
  • Almond milk – Preferably unsweetened. You can use any plant-based milk.
  • Applesauce – Applesauce brings a ton of moisture and a little bit more sweetness to the pancakes.
  • Oil – For richness, it prevents the pancakes from being dry.
  • Flax egg – Because you don’t want crumbly pancakes! One flax egg is enough to help the pancakes hold together.
  • Chocolate chips – The addition of chocolate chips adds sweetness and balances so well with the coconut flavor! Do not omit!
  • Vanilla extract – Optional, but highly recommended! Use good quality vanilla extract for the best flavor.

Preparing these coconut pancakes takes less than 20 minutes! The best thing about this recipe is that there is no flipping needed, which means you can take your time to prepare your morning coffee or tea while the pancakes are baking! How cool is that!?

Start by whisking together the dry ingredients in a large bowl. Next, add the almond milk, applesauce, oil, flax egg, and vanilla extract, and stir until fully combined.

🥚 How to Make a Flax Egg

A flax egg is an egg replacement that acts as a binder. To make a flax egg: simply whisk 1 tablespoon of ground flax seeds with 3 tablespoons of water and let it sit for 5 minutes.

Slice of sheet-pan coconut pancakes.

Once the batter is ready, spread it on a baking sheet lined with parchment paper. You want to spread the batter into a 1/3-inch thickness if you want thin pancakes. Personally, I spread the batter into a 15×11-inch rectangle.

After 15-18 minutes in the oven, your pancakes should be golden brown and ready to be sliced into rectangles!

To serve, top with more shredded coconut and drizzle with maple syrup! You can also serve these topped with your favorite fruits. I’m thinking of sliced bananas, blueberries, or raspberries!

I hope you will love these sheet-pan coconut pancakes. They are perfectly moist, nutty, tender, healthy, and SO GOOD!

Close-up of coconut pancakes with chocolate chips, on a plate.

Let me know in the comments if you try this recipe!

Sheet pan pancakes topped with coconut and chocolate chips.
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Recipe
Sheet-Pan Coconut Pancakes (Vegan / Gluten-Free)

Sheet-Pan Coconut Pancakes (Vegan / Gluten-Free)

5 from 1 vote
Author: Thomas Pagot
20-minute pancakes loaded with shredded coconut and chocolate chips! Super moist, vegan, and gluten-free!
Prep Time : 5 minutes
Cook Time : 15 minutes
Total Time : 20 minutes
Servings 12 pancakes
Calories 192 kcal

Ingredients
 

  • 2 cups oat flour
  • 1 cup shredded coconut
  • 1/3 cup coconut sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 and 1/4 cup unsweetened almond milk
  • 1/2 cup applesauce
  • 2 tbsp oil
  • 1 flax egg 1 tbsp ground flaxseeds mixed with 3 tbsp water
  • 1 tsp vanilla extract
  • 1/4 cup dark chocolate chips

Instructions
 

  • Preheat oven to 325°F (165°C) and line a 15×11-inch baking sheet with parchment paper.
  • In a large bowl, whisk together the oat flour, shredded coconut, coconut sugar, baking powder, baking soda, and salt. Pour in the almond milk, applesauce, oil, flax egg, and vanilla extract. Mix using a wooden spoon until fully combined.
  • Transfer the pancake batter to the prepared baking sheet and spread it into an even layer using a spatula. The batter should cover the full baking sheet. Sprinkle with the chocolate chips.
  • Bake for 15-18 minutes or until the top of the pancakes is just golden brown. Remove from heat and let cool for 3-5 minutes before cutting into 12 rectangles.
  • Serve the pancakes warm with a drizzle of maple syrup and more shredded coconut on top! Pancakes are best served warm immediately but will keep for up to two days at room temperature.

Notes

Feel free to reduce coconut sugar to 1/4 cup if you want slightly less sweet pancakes.
To reheat pancakes: arrange the pancakes on a plate or baking sheet and cover them with aluminum foil. Reheat for 15-20 minutes in a 300°F (150°C) preheated oven.

Nutrition

Serving: 1 large pancake | Calories: 192 kcal | Carbohydrates: 25.1 g | Protein: 3.5 g | Fat: 9.5 g | Fiber: 3.2 g | Sugar: 9.2 g
Course : Breakfast, Sweets
Cuisine : American
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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4 Comments

  1. Cant wait to make this soon for me i never had sheet pan coconut pancakes before looks easy to make this will try this next week before work perfect for my breakfast everyday love your recipes and food as always brightens up my day everyday after work

  2. 5 stars
    Wow, this recipe looks yummy and easy to make. Can’t wait to try it myself. Your recipes are always amazing!