Coconut Lime Pancakes

Pancakes are a staple breakfast food, but they’re not usually Paleo-friendly….and they’re typically not lime pancakes either! This unique Paleo pancake recipe is full of heart healthy ingredients, including coconut — three ways! A hint of lime gives these Paleo pancakes an exotic flair, and pairs well with the coconut. For more FREE Paleo breakfast recipes, visit our PaleoPlan recipe center!

Coconut Lime Pancakes
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Coconut Lime Pancakes

Servings 4

Total Time: 20 minutes

Cook Time: 20 minutes

Nutrition Information

calories 404

carbohydrate 16.6g

protein 5.3g

fat 37.1g

saturated fat 29.1g

cholesterol 41g

sodium 150g

potassium 178g

fiber 4.1g

sugar 11.9g


  • 1/2 cup(s) coconut, unsweetened shredded
  • 11/2 teaspoon(s) baking powder
  • 1/4 teaspoon(s) sea salt
  • 1 cup(s) almond flour
  • 1 medium lime(s) juiced and zested
  • 1 large egg(s)
  • 2 tablespoon(s) honey, raw
  • 1 cup(s) coconut milk, full fat
  • 1/4 cup(s) water
  • 3 tablespoon(s) coconut oil
  • 8 tablespoon(s) maple syrup for serving


  1. Preheat oven to 350 F. Lay the coconut on a baking sheet in an even layer and toast for 4-5 minutes, until it begins to brown. Immediately transfer from hot pan to a blender jar.
  2. Add the baking powder, sea salt, almond flour, and lime zest to blender and blend on low speed for about 5 seconds until blended.
  3. Whisk the lime juice, egg, honey, coconut milk, and water in a bowl or measuring cup until well combined. Add to the blender and blend on low until combined. The batter should be pourable, but not overly thick. Add a tablespoon or two of water to thin out if necessary.
  4. Heat a griddle or cast iron skillet to medium heat. Add the coconut oil, and pour the batter into 3-inch pancakes. Cook until bubbly, flip, and cook until browned on both sides. Continue cooking until pancakes are done. Serve warm with the maple syrup.


  1. This batter is not thick at all. I’m going to have to add something to make it thicken up. I’d leave the water out completely and use coconut cream next time to see if it’s thicker.

  2. Yes, something about this recipe does not cook right. I added a little extra almond flour and 2 tbsp coconut flour to thicken it up into a batter, but it just didn’t set right while cooking. When golden brown on one side they were still soft and mushy in the other. Impossible to flip and never achieved a bread-like consistency. More like fried oatmeal. So we had mush for breakfast.

  3. I couldn’t get the consistency right. It ended up being a bowl of “oatmeal” rather than a pancake. Delish nonetheless.

  4. I read the reviews before I made these and decided to alter the recipe. I decided to omit the water and use less coconut milk. I used 3/4 cup of the more liquid part of canned coconut milk. I also omitted the honey and was going to add a few drops of Sweetleaf Stevia, but forgot to and they still tasted great. The batter was a perfect pancake consistency, but when I cooked the first round of pancakes I had to really carefully turn them since they were falling apart. I added another egg to the rest of the batter and it was smooth sailing after that. The pancakes with 2 eggs, 3/4 C coconut milk, no added water, and no sweetener turned out really good! The lime taste was a nice surprise with every bite.

  5. I’ve had a good bit of experience cooking/baking with almond meal,coconut flour etc, so right off the bat I eliminated the water and added only the coconut milk until I had a very thick batter that dropped slowly off a tablespoon; you need it to be super thick just to hold it’s shape so you can get it in the pan to cook. I’ve also learned to have the skillet pre-heated; you need that nice hot pan to sear the bottom of the cakes & give them substantial form so you can turn them without their falling apart. Don’t turn too early!!—flipping these back and forth will absolutely break them into pieces. Be patient—checks edges for brown-ness and then flip. Mine came out beautifully & I enjoyed these very much. Highly recommended recipe~

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