Almond Coconut Pancakes

Here is a pancake recipe that is less cake-like and very dense.  Since these pancakes are so dense, they are very filling which would make them a perfect breakfast if you will be busy all morning and won’t have a chance to eat lunch until later in the afternoon or won’t have a chance for a morning snack.

Almond Coconut Pancakes 2

This recipe was adapted from here:

Pancake Ingredients:

  • 1 flax egg
  • 1/2 cup almond flour*
  • 2 tbsp buckwheat flour*
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1 tbsp shredded coconut
  • 1/4 cup almond milk
  • 1 tbsp maple syrup
  • 1 tsp vanilla

Banana Cream Ingredients:

  • 1/2 banana
  • 1 tbsp almond butter
  • 3 tbsp almond milk


  1. Combine 1 tbsp flax with 2 tbsp water and set aside.
  2. In a medium bowl, combine almond flour, buckwheat flour, cinnamon, baking soda, sea salt, and shredded coconut and mix to combine.
  3. In a small bowl, combine the flax egg with the almond milk, maple syrup, and vanilla and mix to combine.
  4. Pour wet ingredients into dry ingredients and stir until incorporated.
  5. Spoon pancake batter onto a hot greased pan and cook over medium heat until golden brown on both sides.
  6. While the pancakes are cooking, prepare the banana cream.  In a microwave safe bowl, mash the banana.  Add in the almond butter and almond milk and stir.  Microwave for 1 minute, watching carefully so it doesn’t spill over  the bowl.
  7. Top your pancakes with the banana cream and enjoy!

*I ground my own almonds to create almond flour.  I do not have a very strong food processor so I had some small almond chunks in the pancakes, which I actually enjoyed, it created great texture.  I think that is what made these pancakes so dense.  Since the almond flour wasn’t as powdery as real flour, I added 2 tbsp buckwheat flour to help absorb some of the liquid.  If you use store bought almond flour, or you have a food processor that blends really well, you can probably omit the buckwheat flour.

You can also probably turn these pancakes into Buckwheat Coconut Pancakes by using just buckwheat flour and omitting the almond flour.  Since buckwheat flour absorbs liquid really well you would probably only need 1/2 cup buckwheat flour, but I would need to experiment with this to see if it works.

With this recipe I was able to make 4 medium pancakes.

Almond Coconut Pancakes

I am roughly estimating that the pancake recipe yields approximately 540 calories and 18g protein and the banana cream recipe yields approximately 160 calories and 4g protein.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s