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 41mg

sodium 150mg

potassium 178mg

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 tablespoon(s) coconut flour
  • 1 medium lime(s) juiced and zested
  • 2 large egg(s)
  • 2 tablespoon(s) honey, raw
  • 3/4 cup(s) coconut milk, full fat
  • 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, coconut flour and lime zest to blender and blend on low speed for about 5 seconds until blended.
  3. Whisk the lime juice, eggs, honey, and coconut milk 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 one tablespoon of water at a time if the batter is too thick, or 1 teaspoon of coconut flour at a time if the batter is too thin.)
  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, if using.