Breakfast, it’s for dinner too!


Sometimes, we crave things like breakfast at dinner time.  Here’s a quick Almond Flour Gluten Free Pancake recipe that is sure to please.  Add a side of fresh fruit and bacon (yes, BACON) and you are good to go!


Almond Coconut Pancakes

Prep time:  5 mins

Cook time:  5 mins

Total time:  10 mins

Serves: 2


  • 2 cups Bob’s Red Mill almond flour/meal 
  • 2 eggs, whisked
  • 1/3 cup coconut milk
  • 1/4 cup unsweetened shredded coconut, plus a little for dusting
  • 1 tablespoon White Rice Flour
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • dash of sea salt
  • ½ teaspoon cinnamon
  • real maple syrup
  • 2 tablespoons almond oil


  1. Prepare your cast iron skillet with the almond oil.  If you aren’t using a cast iron skillet, GET ONE.  They conduct heat better, once cured provide amazing flavor to food, and can be used for stove to oven dishes.
  2. Whisk your eggs in a medium-large sized bowl.
  3. Add your coconut milk and whisk together with eggs.
  4. Next add your almond flour and mix together.
  5. Then add your shredded coconut, white rice flour, baking soda and mix together.
  6. Lastly, add in your honey, vanilla, salt and cinnamon. Mix together thoroughly.  The batter will be very thick.
  7. Turn the heat down on your pan, the pancakes cook slowly because of the thickness of the batter.
  8. Scoop the batter into the pan and spread it with spoon, careful not to pull the batter up from the pan.  Cook each side 2+ minutes, watch for burning, but also make sure the inside is cooked.
  9. To serve, sprinkle a bit on coconut on top and heated maple syrup.  
  10. ENJOY!



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