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.
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.
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.
For more breakfast options please click on the links below.
- Cape Malay Potato Koesister recipe (Spiced doughnuts)
- Low Carb Healthy Berry Smoothie
- 30 day Raisin Bran muffins
- Shakshuka – Poached eggs in spicy tomato sauce
- Homemade Toasted Luxury Berry Nut Muesli
- Gluten Free Keto Almond Coconut bread
Almond and coconut breakfast pancakes
- 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)
- 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.
Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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