Almond and Coconut breakfast pancakes

Almond and Coconut breakfast pancakes

These light and delicious almond and coconut breakfast pancakes are grain and gluten free and a great addition to a low carb / keto eating plan.

I confess… I love pancakes for breakfast with berries and mascarpone cream; with veal bacon, smashed avocado and eggs or with labneh, black seed and honey. Being gluten sensitive has made it necessary for me to find an alternative to using wheat flours to prevent being all achy for days afterward.

Almond and Coconut breakfast pancakes two ways

With avocado smash, egg and veal bacon

One day I saw these delicious almond vanilla pancakes on the Instagram feed of Meeta K. Wolff, with whom I did a photography and styling workshop in Dubai in September 2015.

I made my own version of the almond pancakes and it was delicious. However, I decided to be a bit more adventurous and substitute some coconut flour for some of the almond flour.

Almond and Coconut breakfast pancakes with mascarpone cream and raspberries

With mascarpone cream and berries

The result were lovely light pancakes with a tender texture. The nut flours make these Almond and coconut breakfast pancakes a light but filling alternative for those who are unable to unwilling to eat grain flours.

If you would prefer something with wheat flour, then why not check out my Banana pancakes with mixed berries.

Almond and Coconut breakfast pancakes with eggs, avocado and veal bacon

With smashed avocado, egg and veal bacon

Almond and Coconut breakfast pancakes with berries

Almond and Coconut pancakes

For more breakfast options please click on the links below.

Almond and Coconut pancakes

Almond and coconut breakfast pancakes

Razena Schroeder
These light and delicious almond and coconut breakfast pancakes are ideal for breakfast or brunch with honey and fresh fruit or smashed avocado, veal bacon and eggs. They are grain and gluten free and a perfect addition to a low carb eating plan.
5 from 3 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast
Cuisine South African
Servings 4
Calories 533 kcal


Pancake batter

  • 90 grams almond flour approximately 250 ml or 1 cup
  • 30 grams coconut flour approximately 60 ml or 1/4 cup
  • 3 eggs
  • 200 ml coconut milk
  • 7.5 ml baking powder approximately 1 1/2 teaspoons
  • 1 ml salt
  • 1 gram stevia
  • 5 ml vanilla extract with seeds approximately 1 teaspoon
  • 15 ml coconut oil / clarified butter approximately 1 tablespoon


  • 250 ml mixed berries approximately 1 cup
  • 125 ml mascarpone approximately 1/2 cup
  • 125 ml Greek yogurt approximately 1/2 cup
  • Honey


  • Whisk the almond flour, coconut flour, baking powder and salt together in a bowl.
  • In another bowl, lightly beat the eggs then add the coconut milk, stevia and vanilla.
  • Whisk the flours into the egg mixture until there are no lumps.
  • Refrigerate at least 20 minutes or overnight, then remove from refrigerator 10 minutes before cooking.
  • When ready to cook, heat a pan on medium heat and add a little coconut oil or clarified butter. For lighter pancakes use coconut oil instead of clarified butter for cooking.
  • Use a 50ml ice cream scoop to add the mixture to the pan and spread to a circle. For smaller pancakes use a 20 ml scoop.
  • When the bubbles break on the surface flip the pancakes and cook until light brown.
  • For the mascarpone cream mix the mascarpone and greek yogurt until smooth.
  • Spread on the pancakes and top with berries and honey.


NB: This pancake batter may be rested for minimum 20 minutes before cooking, but is best left to rest in the refrigerator overnight.


Calories: 533kcalCarbohydrates: 21gProtein: 17gFat: 44gSaturated Fat: 24gCholesterol: 156mgSodium: 197mgPotassium: 423mgFiber: 7gSugar: 8gVitamin A: 644IUVitamin C: 2mgCalcium: 239mgIron: 4mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword halaal recipes, keto, low carb, paleo
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Almond coconut breakfast pancakes

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  • Reply
    March 23, 2018 at 12:24 am

    I have made many different pancakes, but never ones where left the butter in the fridge for a while. I’ll have to try these!

    • Reply
      Razena Schroeder
      March 23, 2018 at 12:32 am

      They taste fine with 20 mins of resting so that’s always an option. I suspect the resting allows the nut flours in these pancakes to soften and become more tender. Crepe batters also do well with resting in the refrigerator as it results in a softer, more pliable crepe that is less likely to tear when flipping.

  • Reply
    April 17, 2016 at 11:34 pm

    I tried these today and loved it! A great substitute for when you’re craving bread which I do most of the time. And biggest bonus is that my 3 year old who I struggle to get fruits and veg into, loved it too. A well disguised healthy treat for him too. Thanks for sharing Razena.

    • Reply
      Razena Schroeder
      April 18, 2016 at 10:07 am

      That is great news. I love bread and baked goods too and although I do sneak it in occasionally, I suffer the consequences later. I also have a coconut bread that I will post soon in shaa ALLAH. It is great for sandwiches 🙂

  • Reply
    April 9, 2016 at 3:13 am

    These pancakes look so delicious especially when stacked with berries and marscapone. I’m excited to get pancakes back in the rotation again.

    • Reply
      Razena Schroeder
      April 9, 2016 at 10:55 am

      Thanks Jenn. I love these as you can make a batch the night before and cook them whenever you are ready to serve breakfast / brunch.

  • Reply
    Molly Kumar
    April 8, 2016 at 10:40 pm

    This is such a gorgeous and delicious breakfast, I would love to have one if it looks this pretty ! Great recipe.

  • Reply
    April 5, 2016 at 1:39 am

    What a gorgeous breakfast! Those berries are perfect. I love that you use almond and coconut flour. I’ve been trying more grain free recipes lately and will definitely be saving this one!

    • Reply
      Razena Schroeder
      April 5, 2016 at 8:29 pm

      Thank you Amanda 🙂 The hardest thing for me over the past few months was craving bread and pancakes or waffles. The pancakes are perfect grain free alternative and the bread which I will post soon is great too.

  • Reply
    April 5, 2016 at 1:09 am

    Beautiful pictures. A perfect Springtime breakfast. 🙂

    • Reply
      Razena Schroeder
      April 5, 2016 at 8:28 pm

      Thank you Deepika, you are too kind. I loved these pancakes because they are not too heavy.

  • Reply
    April 4, 2016 at 8:00 pm

    these look fabulous! Very colorful and nice for Spring!

  • Reply
    April 4, 2016 at 7:39 pm

    OMG – those looks so FESTIVE. Like a birthday cake. I could make these happily for my kids! (and me)

  • Reply
    Uma Srinivas
    April 2, 2016 at 7:11 pm

    My kids like pancake for breakfast. I can try this with vegetarian side dish 🙂 looks great!

    • Reply
      Razena Schroeder
      April 3, 2016 at 8:50 am

      These pancakes are equally delicious with sweet or savory sides 🙂

  • Reply
    April 2, 2016 at 6:20 pm

    Pancakes topped with berries look delicious, almond pancakes are my favorite.

    • Reply
      Razena Schroeder
      April 3, 2016 at 8:51 am

      Thanks Himani. I didn’t realize how lovely and light pancakes with coconut and almond flour could be until I made these 🙂

  • Reply
    March 29, 2016 at 2:56 pm

    Hi there. Wanna try this. How much on a teaspoon is 1 gram of stevia aproximately?

    • Reply
      Razena Schroeder
      March 29, 2016 at 3:14 pm

      Hi Dilshad. I use 1 gram packets of stevia but I will check how much it actually is. Alternatively, you can use raw honey, to taste.

  • Reply
    Rafeeda @ The Big Sweet Tooth
    March 28, 2016 at 11:33 am

    Amazing pics dear… the classes seem to have reflected well in your clicks… 🙂 Lovely pancakes too…

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