Coconut Almond Pancakes

coconut almond pancakes
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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.

Coconut Almond Pancakes


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.


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.


Sophie Uliano is New York Times best-selling author and leading expert in the field of natural health and beauty, who takes a down-to-earth approach to beauty focusing on what's truly healthy. Join my masterclass to get started.