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!

Coconut Almond Pancakes
Overall Rating
Your RatingYou must log in

Get started right now with our FREE Paleo Starter Kit:

Inside, you’ll discover...
  • 25 Delicious Paleo “Starter” Recipes
  • Our complete “Paleo Food Swaps” guide
  • A complete starter shopping list
  • Tons more free resources

Coconut Almond Pancakes

Servings 4

Total Time: 20 minutes

Cook Time: 20 minutes

Nutrition Information

calories 455

carbohydrate 24.5g

protein 8.9g

fat 38.6g

saturated fat 22.8g

sodium 134g

potassium 756g

fiber 9.2g

sugar 10.6g


  • 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


  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.


    1. 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.

  1. 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.

  2. 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.

    1. 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.

  3. 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.

Leave a Reply