#FreefromPancakes Coconut & Lime Vegan Pancakes (GlutenFree)
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5 from 4 votes

Coconut & Lime Freefrom Pancakes (Glutenfree, Vegan)

Looking for something a little different this pancake day? Then look no further than these yummy Coconut & Lime Freefrom Pancakes (Glutenfree, Vegan) that just happen to be glutenfree, vegan AND soyfree! You can also leave the sugar out to make the mixture refined sugarfree.  They are drizzled in a quick ginger syrup and then served layered warm, grilled pineapple slices and big dollops of vegan coconut yoghurt. The whole stack makes a very lovely lazy brunch for two - if you feel like sharing that is!
Prep Time5 mins
Course: Breakfast, Brunch
Servings: 10 pancakes
Author: Midge


  • 1/2 cup Coconut Flour
  • 1 cup Free From Fairy - Self Raising Flour
  • 1 tbsp Baking Powder
  • 1 tbsp Ground Chia Seeds
  • 1 tbsp Granulated sugar
  • 1 tbsp Melted Dairyfree Margarine (Pure, Vitalite)
  • 1 1/2 cups Dairyfree Milk (Koko Dairyfree, Alpro Coconut Milk)
  • Juice of 1 Lime

Syrup & Toppings

  • 1 tin Tinned Pineapple Rings (in juice)
  • Small pinch of Ground Ginger
  • Pomegranate Seeds
  • Dairyfree Yoghurt Coyo, Koko or Coconut Collaborative


For the Pancakes

  • In a Nonstick frying pan, melt a little dairyfree margarine.  Add the pineapple slices to the pan and cook for a minute on each side.
    In a large bowl stir together the dry ingredients (Glutenfree Flour, Coconut Flour, Baking Powder, Chia seeds & Sugar). Then in a jug whisk the melted margarine, Lime Juice and Dairyfree Milk together.
    Slowly stir the wet ingredients into the dry until you get a smooth batter (it will look a bit grainy because of the coconut flour but shouldn't be lumpy.)
  • Heat a non-stick frying pan over a medium heat and add the batter a cookie scoop at a time. If you like perfectly round pancakes, pour it in the middle of the pan and push the batter round into a circle.
    Cook until bubbles start to appear on the top of the pancake (takes a couple of minute and then flip. Cook on the other side for a further 1-2minutes.

For the Syrup

  • The syrup really couldn't be easier. Pour the reserved pineapple tin juice into a small saucepan with a pinch of ground ginger (or grated fresh) and simmer over a low heat while you make the pancakes!

For the Stack

  • To build the stack put a pancake in the middle of a plate then drizzle with a little syrup. Next place a pineapple ring on the pancake, fill the hole with yoghurt and sprinkle over some pomegranate seeds. Put another pancake on top and repeat. Top with more yoghurt, pineapple chunks and pomegranate seeds.


Obviously the number of pancakes you get out of the batter will depend on how big you make them.  I have made these in a range of sizes from tiny dots to full frying pan size and all work equally as well.  Just be aware that these are going to be big, fluffy American style pancakes not thin, delicate crepes - if its those you want try these vegan vanilla pancakes and loosen the batter slightly!