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Vegan Chocolate + Coconut Lamington Pancakes

vegan, egg-free, dairy-free, nut-free, soy-free
 Happy Australia Day! I'm celebrating with these indulgent 'lamington' pancakes – fluffy coconut pancakes drizzled with chocolate date sauce, a flurry of dessicated coconut, a scoop of whipped coconut cream and perhaps a little chopped coconut chocolate or strawberry jam in between the pancake stack layers. Enjoy them in a towering stack for breakfast, or if they feel a little too over‐the‐top for breakfast, then serve them for dessert!
Servings 5



  • 1 1/4 cup coconut milk + 1 tsp. apple cider vinegar for the coconut buttermilk
  • 1 1/2 cup all‐purpose flour
  • 1/2 cup dessicated coconut
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup coconut yoghurt
  • 3 tsp vanilla extract or seeds of 1 vanilla bean
  • 2 tbsp olive oil
  • 3 – 4 tbsp. maple syrup use 4 tbsp for a sweeter pancake

chocolate date sauce

  • 1/2 cup packed pitted Medjool dates soaked for 30 mins in boiling water
  • 1 can / 400ml full‐fat coconut milk
  • 4 tbsp unsweetened dutch process cocoa powder
  • 1 tsp vanilla extract
  • pinch of fine sea salt


  • chocolate date sauce
  • extra dessicated coconut
  • whipped coconut cream
  • chopped coconut chocolate optional
  • strawberry jam optional



  • For the coconut buttermilk stir together the coconut milk & the apple cider vinegar in a bowl / measuring jug & set aside for 10 minutes to activate.
  • Whisk the dry ingredients together in a large bowl (all purpose flour, desiccated coconut, baking powder, baking soda, sea salt). In a separate bowl, whisk together the coconut yoghurt, vanilla, olive oil and maple syrup followed by the coconut buttermilk. Mix well. Gently fold the wet mix into the dry mix until just combined, don't over‐mix or the pancakes will be dense.
  • Cook 1/3 cup batter (or 1/2 cup for bigger pancakes) at a time in a non‐stick fry pan over medium heat. Cook one side until bubbles appear on the surface and/or the underside is lightly golden brown. Flip & continue cooking until golden brown on the other side. If the pancakes are browning too quickly turn the heat down a little so that the center has a chance to cook through.
  • Serve a stack of the pancakes with a generous drizzle of the chocolate date sauce, a scattering of dessicated coconut, a scoop of coconut whipped cream, a sprinkle of chopped coconut chocolate (optional) & strawberry jam in between the layers if you so desire (i didn't use strawberry jam).

chocolate date sauce

  • Drain the soaked dates & place in a blender with all of the other ingredients. Blend on high (preferably in a high speed blender) until completely smooth. Stop & scrape down the sides of the blender a few times while blending to make sure everything is blended. Serve warm or at room temperature.