Coconut Almond Pancakes

Coconut Almond Pancakes

These Paleo pancakes are made with with almonds, coconut, and flax seed, making them Paleo-friendly too! Our delicious almond pancakes have a nuttier flavor than traditional pancakes, and they’re much healthier as well. If you’re looking for a great egg free pancake recipe, look no further! These come together fast and make a hearty egg free breakfast that is vegan and vegetarian-friendly as well. For more FREE Paleo breakfast recipes, visit our PaleoPlan recipe center!

Recipe makes 4 servings.
Approximate Cook Time: 20 minutes
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Votes: 6
Rating: 2.33
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Ingredients

1 medium banana(s), ripe
1 cup(s) coconut milk, full fat
1/4 cup(s) flax seeds
1 tablespoon(s) coconut oil, melted, plus additional for cooking
1 cup(s) almond meal, or ground almonds
1 cup(s) coconut, unsweetened shredded
1/2 cup(s) orange juice, fresh
1 teaspoon(s) baking powder
1 teaspoon(s) cinnamon
1/4 teaspoon(s) sea salt
1 cup(s) berries, fresh, optional
4 tablespoon(s) maple syrup, optional

Instructions

  1. Mash the banana in a large bowl and add the coconut milk, flax, and coconut oil. Let sit for about 10 minutes.
  2. Add the remaining ingredients and whisk well, until you have a thick batter.
  3. Heat a heavy skillet over medium heat and add a teaspoon or two of coconut oil. Drop the batter onto the skillet in 1/4 cup scoops, and flatten slightly. Cook until browned on both sides and serve warm with fresh berries and syrup or desired accompaniments.


13 Comments

  1. Clayre

    Does this use coconut milk or almond milk,,,,,,are they interchangeable in this recipe?

    • Karen

      Clayre, this recipe uses coconut milk and almond meal to get the Coconut Almond flavor. You can however certainly make this extra nutty by using almond milk instead.

  2. Nick

    Then, there’s a typo in the instructions. In step, “almond milk” should be changed to “coconut milk.”

    • Karen

      Nick, thank you and I fixed it.

  3. Aleta G

    These seem to really stick to the pan and don’t solidify enough to turn over until one side is nearly blackened.

  4. Aleta G

    I added an egg to the remaining batter to help the pancakes congeal better, and that seemed to help. I would probably add 2 eggs to the entire recipe if I make them again.

  5. Raymond K

    This was like trying to make a soup sandwich. Some ingredient caused this to be a little too runny and nothing inside cooks to hold anything together. Will not make this again.

    • Karen

      Raymond K, so sorry to hear that your pancakes didn’t work.

  6. Nick

    My experience was similar to Aleta G’s. I suspect two eggs are missing from the recipe.

    • Karen

      Nick, this recipe was designed to be an egg-free recipe. Be sure to let the batter sit for 10-20 minutes before cooking. This will help the ingredients absorb some of the liquid. Also, as a general rule with cooking Paleo pancakes, cook low and slow as they do tend to need more time before flipping. Please let us know how it goes.

  7. TexasTree1307@gmail.com

    There are a lot of great paleo pancake recipes out there but this is not one of them. They do not cook or hold together well. Save yourself a lot of time and make something else.

  8. Rose

    Can the coconut pancakes be made on an electric flat grill?

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Coconut Almond Pancakes

Number of servings 4
Approximate cooking time: 20 minutes

Nutritional information provided to Paleo Plan
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Ingredients

1 medium banana(s), ripe
1 cup(s) coconut milk, full fat
1/4 cup(s) flax seeds
1 tablespoon(s) coconut oil, melted, plus additional for cooking
1 cup(s) almond meal, or ground almonds
1 cup(s) coconut, unsweetened shredded
1/2 cup(s) orange juice, fresh
1 teaspoon(s) baking powder
1 teaspoon(s) cinnamon
1/4 teaspoon(s) sea salt
1 cup(s) berries, fresh, optional
4 tablespoon(s) maple syrup, optional

Instructions

  1. Mash the banana in a large bowl and add the coconut milk, flax, and coconut oil. Let sit for about 10 minutes.
  2. Add the remaining ingredients and whisk well, until you have a thick batter.
  3. Heat a heavy skillet over medium heat and add a teaspoon or two of coconut oil. Drop the batter onto the skillet in 1/4 cup scoops, and flatten slightly. Cook until browned on both sides and serve warm with fresh berries and syrup or desired accompaniments.
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