These easy and delicious pancakes are made with almond flour, blended almondmilk and coconutmilk, maple syrup, and cinnamon for a new family favorite breakfast.

Recipe Summary

prep:
10 mins
cook:
6 mins
total:
16 mins
Servings:
10
Yield:
10 pancakes
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix all ingredients.

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  • In a non-stick skillet over medium-low heat, scoop 1/4 cup spoonfuls of batter into pan.

  • Cook 3 to 4 minutes or until golden brown, then flip and cook an additional 1 to 2 minutes on the other side.

  • Serve with fresh fruit & maple syrup.

Nutrition Facts

105 calories; protein 8.6g 17% DV; carbohydrates 8.1g 3% DV; fat 4.8g 7% DV; cholesterol 55.8mg 19% DV; sodium 111.1mg 4% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/04/2016
I love almonds so I wanted their flavor to take center stage. I used almond extract for vanilla and almond milk for almond coconut. the pancakes were quite different in texture. They were little dry. Also grainy but that could've been my fault I used Almond meal which is coarser than four. But I loved the almond flavor and didn't mind the low carb version of pancakes. Unfortunately the children didn't like them. And FYI this recipe only made 7 pancakes. Read More
(1)

Most helpful critical review

Rating: 1 stars
01/11/2017
Yikes! I followed the recipe but it was a disaster. They stuck to the nonstick pan so I couldn't turn them. I dad the same problem with a nonstick that I sprayed. Read More
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/01/2016
This recipe is very easy and the pancakes are delicious! It has become one of my favorite breakfast recipes to use when I have guests over. Read More
(1)
Rating: 4 stars
12/03/2016
I love almonds so I wanted their flavor to take center stage. I used almond extract for vanilla and almond milk for almond coconut. the pancakes were quite different in texture. They were little dry. Also grainy but that could've been my fault I used Almond meal which is coarser than four. But I loved the almond flavor and didn't mind the low carb version of pancakes. Unfortunately the children didn't like them. And FYI this recipe only made 7 pancakes. Read More
(1)
Rating: 1 stars
01/11/2017
Yikes! I followed the recipe but it was a disaster. They stuck to the nonstick pan so I couldn't turn them. I dad the same problem with a nonstick that I sprayed. Read More
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Rating: 4 stars
12/31/2016
Great recipe. Do not cook on medium low heat though. What a mess. These pancakes are filling until lunchtime. Put this in your recipe arsenal for a great change from traditional pancakes. Will absolutely make these over and over. 4 stars since they botched the cooking temperature. Read More
Rating: 4 stars
11/27/2018
Very hearty but my husband & daughter who are on the SCD diet liked them. Read More
Rating: 5 stars
07/05/2018
Super useful pancake recipe! Along with the non stick skillet use some coconut oil. Heat on my gas ranger was midway between med and lo not so hot that the oil smoked. Make the cakes small not one huge pancake in the skillet wait for the little bubbles to form before flipping. I made a nice big stack for the week they are sturdy enough to go into the toaster. This recipe could be altered to be savory with spices and made a paleo bread side dish! Read More
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