Coconut Almond Milk Pancakes


A month or so ago I had my first Costco experience. Along with the multi-packs of paper towels and giant cleaning products, I also came away with a gigantic bag of chia seeds and feed-an-army-of-new-age-hipsters bag of coconut flour. This weekend, after some early morning world cup rugby watching, I decided to put that coconut flour to use by making pancakes.

These pancakes are tasty and will do the trick for gluten free/ dairy free diets, but they are a bit fussier than the simple egg/ flour/pinch-a-salt/milk pancakes I grew up devouring.

I adapted the recipe from Nourishing Days food blog ( – my only change was to substitute almond milk for coconut cream/ dairy alternatives and to serve with grilled honey cinnamon banana.



  1. 4 eggs
  2. 1 cup almond milk (or substitute a combination of coconut milk/ cream/ dairy milk as in original recipe)
  3. 2 teaspoons vanilla extract
  4. 1 tablespoon honey
  5. 1/2 cup coconut flour
  6. 1 teaspoon baking soda
  7. 1/4 teaspoon sea salt
  8. Coconut oil or butter for frying (I couldn’t resist using butter, just don’t seem like pancakes otherwise)
  9. To serve, 1 + bananas and honey/ cinnamon.


  1. Preheat frying pan (I used a heavy cast iron pan) over medium heat.
  2. In a small bowl whisk eggs until frothy, about two minutes. Mix in milk, vanilla and honey.
  3. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and mix together.
  4. Fold wet mixture into dry until coconut flour is incorporated.
  5. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon.
  6. Cook for a few minutes on each side, until you can confidently get a spatula under there and flip em. Cook for another couple of minutes on the other side watching they don’t burn.
  7. Set aside finished pancakes in the oven on a low heat to keep warm. If making grilled bananas, slice in half lengthways and sprinkle with cinnamon and a dash of honey , heat a griddle pan (or use same pan pancakes were cooked in with a bit of butter) and cook for a few minutes on each sized until caramelised.
  8. Serve and enjoy!  I busted the whole dairy free thing by serving these with blueberries, maple syrup and home made (by other half) yogurt.


Another disclaimer – these are a bit more involved than regular pancakes, so I would say give them a try if there are one or two of you but not if you are feeding a bunch of people.




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