Almond and Coconut Flour Pancakes (Gluten and Dairy-Free)
Soft, fluffy, and sweet, these Almond and Coconut Flour Pancakes are so tasty no one would ever guess they’re gluten and dairy-free! Serve them warm with a yogurt topping for a fun breakfast treat.
Who doesn’t love a good pancake recipe? We make them pretty much every weekend rotating through options like our protein pancakes, creamsicle pancake muffins, and these coconut pancakes!
This recipe is a particular fave, because it tastes like a fluffy coconut cake. Even better, you can whip up an entire batch of ten pancakes in less than 20 minutes! Save extras for later, and you’ll never go back to frozen pancakes again.
Ingredients You’ll Need
Below is an overview of how to make this almond and coconut flour pancakes recipe. Please be sure to scroll down to the recipe card for the complete details!
- Flours – A combination of almond flour and coconut flour keeps these pancakes gluten-free while maintaining a soft, fluffy texture. We don’t recommend substituting other flours or the texture won’t be the same!
- Coconut – Unsweetened shredded coconut infuses the batter with extra coconut flavor and adds a subtle crunch.
- Coconut Sugar – This sweetens the batter while keeping it moist.
- Almond Milk – We use unsweetened almond milk, but you can use any dairy-free or regular milk you have on hand. Coconut milk is great for enhancing the coconut flavor even further!
- Eggs – These add structure to the pancakes, helping them hold their shape. We haven’t tested this recipe with egg substitutes and can’t guarantee your results if you do!
- Extracts – Both vanilla extract and almond extract enhance the pancake batter, adding a sweet, nutty taste.
How to Make Almond and Coconut Flour Pancakes
- Combine. Mix the dry ingredients in a medium bowl.
2. Mix. Then, whisk the wet ingredients in a second small bowl.
3. Rest. Pour the wet ingredients into the dry, mixing just until combined. Set the batter aside to rest for 10 minutes. We’ve tested it without resting, and it’s just not the same! The coconut flour soaks up excess liquid, creating a thicker batter and a fluffier consistency.
4. Cook. Heat a pan over low-medium heat, and grease it with non-stick cooking spray. Once bubbles begin to form, pour ¼ cup of batter onto the pan. Cook until the edges set and bubbles begin to form. Then, flip, and cook until golden brown.
Tip: The batter will spread slightly. So, avoid overcrowding, leaving space between each pancake. Work in batches!
5. Repeat. Transfer the pancakes to a plate, or place them on a baking sheet in the oven at about 250 degrees Fahrenheit. This is our favorite way to keep them warm so no one is left with cold pancakes! Repeat, cooking all the batter.
6. Serve. Maple syrup is the typical pancake topping, but we love yogurt to top these with along with fresh berries and toasted coconut flakes.
Note: Serve your pancakes with breakfast egg muffins, turkey sausage egg casserole, or a southwest egg bake to add a boost of protein! Of course, don’t forget to add a big glass of cold brew, too.
Topping Ideas
The obvious choice for pancakes is maple syrup or pancake syrup. However, for this recipe, we use dairy-free yogurt, fresh berries, and extra unsweetened coconut!
Feel free to get creative, though. Other tasty toppings include:
- Coconut Whip or Whipped Cream
- Bananas
- Chopped Nuts
- Chocolate Chips
Common Questions
Once cool, you can transfer leftovers to an airtight container, and store them in the refrigerator for up to 5 days.
Yes, these pancakes freeze beautifully! Place them in an airtight container or sealable bag, placing a sheet of parchment paper between each pancake. Freeze for up to 3 months.
Reheat frozen pancakes in a toaster oven. Or, thaw them in the fridge overnight, and warm them in a toaster oven, microwave, or in a skillet over medium heat.
More Family-Friendly Breakfast Options
Almond and Coconut Flour Pancakes (Gluten and Dairy-Free) Recipe
Equipment
- 1 whisk
Ingredients
Pancake Ingredients
- 1 cup almond flour
- 1/2 cup finely shredded unsweetened coconut
- 1/4 cup coconut flour
- 1 Tablespoon monk fruit sweetener (or granulated sugar)
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Pancake Toppings
- Greek yogurt, fresh berries, coconut flakes, maple syrup
Instructions
- In a large mixing bowl, stir the dry ingredients together until combined.1 cup almond flour, 1/2 cup finely shredded unsweetened coconut, 1/4 cup coconut flour, 1 Tablespoon baking powder, 1 Tablespoon monk fruit sweetener, 1/4 teaspoon salt
- In a medium-sized mixing bowl, whisk the wet ingredients until smooth1 cup unsweetened almond milk, 4 eggs, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
- Pour the wet ingredients into the dry ingredients and stir until combined. Allow the batter to sit for 5 minutes while the stove top pan is heating. This allows the coconut flour to soak up the liquid and the batter to thicken.
- Heat a stove top pan over low-medium heat. Spray the pan with non-stick cooking spray. Once you see tiny bubbles form on the hot pan, pour ¼ cup batter onto the pan. The pancakes will spread slightly, so depending on the size of your pan, you may be able to cook 4 pancakes at a time.
- Allow the pancakes to cook for about 5 minutes or until the sides begin to dry and are not wet to the touch and the bottom of the pancake is browned. Cook low and slow to allow the middles of the pancakes to cook through.
- Flip and cook the other side for about 3 minutes or until the bottom is browned and the pancake is cooked through. Repeat above steps with the remaining batter.
- When serving, spread yogurt between each pancake and place a dollop on top. Sprinkle a handful of fresh berries and shredded coconut on top. If desired, drizzle maple syrup over the entire stack.Greek yogurt, fresh berries, coconut flakes, maple syrup
- Store cooled pancakes in an airtight container in the fridge for up to 4 days.
These pancakes have the best texture and flavor! Definitely a fav breakfast around here.