Almond and Coconut Flour Pancakes (Gluten and Dairy-Free) Recipe

5 from 1 vote

Almond and Coconut Flour Pancakes (Gluten and Dairy-Free) Recipe

Make these almond and coconut flour pancakes with a yogurt topping in just 20 minutes for a sweet, make-ahead breakfast!

Prep Time10

Cook Time8

Total Time18

Course: Breakfast

Cuisine: All American

Diet: Diabetic, Gluten Free, Low Lactose, Low Salt, Vegetarian

Servings: pancakes

Calories: 130kcal

Author: Sammi Ricke

Cost: $5.00

Equipment

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 smooth
1 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.

Notes

Cooking Tips - There is not need to flatter the pancake batter when placing on the hot griddle pan. Sometimes the batter thickens up as it sits, but the pancakes will spread enough on their own as they cook. Cooking the pancakes on low-medium heat will allow the pancakes to cook through and not have uncooked batter in the middle. Cooking on too high of heat will cause the edges of the pancakes to cook too quickly and the middles to be still be uncooked. You may need to cook longer than times above depending on the pan used and your stovetop.

Storage & Meal Prep Tips - These pancakes can be stored in the freezer in an airtight container for up to 3 months.

Each pancake is 130 calories if you divide the recipe into 10 pancakes. Calorie count doesn't include toppings.

Nutrition