Recipe: Almond Flour Pancakes

One of my favorite weekend activities is making pancakes.  It reminds me of childhood when life was simpler; sleeping in and waking to the sent of pancakes on the griddle.  Fast forward 20 something years, and that’s barely happening, so when it does I make sure it is extra special.IMG_0035 2.jpg

If you know me, these are not your typical pancakes.  They are loaded with nourishing ingredients, like almond flour and coconut flour, for a healthier twist.  These are suitable for a low carb lifestyle, or someone who just wants to find something to do with that almond and coconut flour that’s laying around.

I topped these with a berry and açaí “syrup” I made with a cup of frozen berries, a packet of açaí, stevia, and coconut oil.  I didn’t write out the specifics, but next time I will.  Enjoy the recipe below and if you make it tag me @nutritionbygabby.


Yield: 8-10 pancakes

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp stevia or 2 tablespoons sugar or maple syrups
  • 3 eggs
  • 1 tsp vanilla extract
  • 3 tbsp coconut or vegetable oil or butter
  • 1 1/4 cup milk of choice


  1. Combine almond flour, coconut flour, baking soda, and salt.  Combine thoroughly.
  2. Add whisked eggs, oil, vanilla, milk in a bowl and whisk together.  Add to dry ingredients and mix together.
  3. Heat a griddle pan or non-stick pan over medium-high heat and coat with spray or coconut oil.  Using a 1/4 cup for a measure, add to pan and lower heat to medium heat.  Cook for ~2 min on each side.
  4. Top with: fruit, syrup, egg and avocado (my fav), yogurt, or nut butter.


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