Coconut Almond Pancakes - Sophie Uliano

Ready to get on the Gorgeously Green wellness train? Get your free Starter Guide now!

Packed with skin care info, healthy recipes, and nutritional guides. And you’ll get my weekly healthy living tips!

Grab my FREE
Starter Guide
NOW

Sophie's Recipes

coconut almond pancakes

Coconut Almond Pancakes

My Coconut Almond Pancakes are a perfect fall treat. They are light, gluten-free, and sugar-free. You can top with with whatever fruit you find in your local farmers market. I love the combo of blackberries with plum or persimmon.

I also top mine with Kite Hill Vanilla Almond yogurt.

Ingredients

1 cup almond flour

2 tsp arrowroot

1/2 cup coconut flour

1 tsp baking soda

1tbsp erythritol

Pinch of sea salt

2 tbsp melted coconut oil

3 tbsp non-dairy milk

3 eggs, or if you are vegan, 3 flax eggs*

Topping: Fresh fruit, vegan yogurt such as So Delicious or Kite Hill, and Brown Rice Syrup (if you must!)

*For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute.

Instructions

Whisk up all the ingredients.

Add a little more milk if your prefer your batter to be runnier.

Heat a little coconut oil in your skillet.

Fry them up good – about a minute per side.

As you stack them, spread a little coconut oil on top of each pancake.

Sign Up for Sophie’s Weekly Dose of Goodness