Carefree Coconut-Lime Pancakes

Every day is a good day for pancakes, right? 🥞 Especially these coconut-lime pancakes 🥥

I’m coconuts about these coconut-lime pancakes 🥥 These pancakes are healthy, vegan and gluten-free and absolutely delicious! The perfect combo!

I love making pancakes! Not only are they easy to make they are also delicious and healthy at the same time. This means that you can enjoy them for breakfast and nothing gets your day of to a more amazing start than a pretty stack of pancakes 🥞

You can even make the batter the night before (store it in the fridge) and save time in the morning ☀️ Delicious pancakes in no time!

And the topping choices are endless. I always top my pancakes with a little maple or agave syrup. With these coconut-lime flavoured pancakes, coconut yogurt would be the perfect topping 🥥

Click here to PIN the recipe and save it for later! 📌

Coconut-Lime Pancakes

Course Breakfast, Dessert
Keyword glutenfree, oil free, refined sugar free, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people


  • 1 ripe banana
  • 2 dl buckwheat flour (0.8 cups)
  • tsp baking powder
  • dl desiccated coconut (0.6 cups)
  • 3 dl light coconut milk (1.2 cups)
  • 1 tsp lime zest
  • 1 tsp lime juice
  • 1 pinch of salt


  1. Add the banana to a bowl and mash it with a fork.

  2. In another bowl mix together the buckwheat flour, desiccated coconut, baking powder and salt.

  3. Add the mashed bananas to the bowl of flour and mix it well.

  4. Add the coconut milk a little at a time. The pancake batter needs to be fairly thick but still spreads a little when it is poured onto the pan.

  5. Add lime zest and juice and mix again. Let the batter sit for 10-15 minutes.

  6. Heat up a small pan (medium to medium-high heat). If you don’t have a non-stick pan you might want to add a little oil or vegan butter to the pan (and remember that the first pancake always turns out a little weird)

  7. Now for the get-the-best-pancakes-ever trick: THE LID! Pour in a little less than ½ cup (1 dl) pancake dough to the pan and cover the pan with a lid.

  8. Let the pancake cook/bake until it is filled with small bubbles and there is no “liquid” dough – then flip it and bake it a little on the other side (no lid on the pan for this side)

  9. Continue until there is no more dough left.

  10. Serve with all your favorite pancake fixing’s. My personal favorite is maple syrup.

Recipe Notes

You might need a little less or a litlle more coconut milk than stated in the recipe as it depends on the size of the banana you use. Yes, in this recipe size does matter 😉 

This recipe is available both in English and Danish (click the flag below to switch language)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating