almond coconut pancakes

Having a few go to gluten free pancake recipes is a must when you are following a gluten free lifestyle and love breakfast. These don't skimp on taste and even the gluten lovers can't tell! I serve these with a berry compote and pure maple syrup, but they can also be used like toast. My kids love them with cashew butter and bananas or cream cheese and jam. I love using the same ingredients while switching it up at the same time. Make a double batch and keep in the freezer or fridge. This approach makes my mornings simple and easy and with 3 kids that is a lifesaver!!!



  1. 1.5 cups almond flour (My favorite is Honeyville, you can buy here)

  2. 1 tablespoon coconut flour (My favorite is Nutiva, you can buy here)

  3. 3 eggs

  4. 2 tablespoons melted butter

  5. 1 teaspoon baking soda

  6. 1 teaspoon vanilla

  7. 1/4 teaspoon salt

  8. 1/4 cup honey

  9. 1/2 cup water (If batter seems too think, simply add a bit more water)


  1. In a medium sized bowl add all dry ingredients (almond flour, coconut flour, baking soda and salt)
  2. Whisk dry ingredients together and add eggs, butter, vanilla, honey and water)
  3. Combine all ingredients completely to make a smooth batter. If batter seems too thick, add a small amount of water.
  4. Melt butter or coconut oil in a frying pan to cook pancakes.
  5. I make 2 at a time using a 1/2 cup measuring to allow a uniform size
  6. Serve or store in freezer or fridge