Almond & Coconut Flour Silver Dollar Pancakes {gluten free}

Almond Coconut Flour Pancakes Almond Coconut Flour Pancakes

Yes, another pancake recipe. I’m going a little overboard with them on this blog. As of now, seven different pancake recipes can be found here. Granted, this is the first low carb, grain free recipe of the lot. The original recipe (from The Nourishing Home) calls for just almond flour, but I’ve tweaked the recipe such that it includes some coconut flour and almond milk. They do end up making the pancakes more hearty and filling, which is great if you’re looking for a heavier breakfast.

Almond Coconut Flour Pancakes Almond Coconut Flour PancakesAlmond Coconut Flour Pancakes

Obviously, pancakes made with almond flour or coconut flour are bound to have a taste and texture radically different to that of pancakes made with regular wheat flour. This is largely thanks to a lack of gluten to develop that chewy, spongy mouthfeel. As with any nut flour-based recipe, the end product is going to be heavier and have a grittier texture. I actually quite enjoy these pancakes because they’re thick, relatively fluffy and very soft (almost delicately crumbly). They taste amazing with syrup and make a great base for fruity toppings. Best of all, the batter is easy to whip up – just throw all the ingredients into a blender, blitz, and you’re all set to start frying!

Almond Coconut Flour PancakesAlmond Coconut Flour Pancakes

Almond & Coconut Flour Silver Dollar Pancakes with Strawberries
adapted from The Nourishing Home’s fluffy little almond flour pancakes.

3 large eggs, room temperature
1/4 cup coconut milk
1/3 to 1/2 cup almond milk
1 tablespoon coconut oil, melted
1 tablespoon honey
1 teaspoon pure vanilla extract
1/2 teaspoon apple cider vinegar
1 1/4 cups almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
a pinch of sea salt

your favourite syrup
freshly cut strawberries


  1. Place the eggs, coconut milk, almond milk, melted coconut oil, honey, vanilla and apple cider vinegar into a blender.
  2. Place the almond flour, coconut flour, baking soda and sea salt on top of the wet ingredients. Use a spoon to push the mixture around, cover and blend for at least 60 seconds.
  3. The batter is meant to be thick (like the consistency of cake batter), but if you are having trouble blending the mixture or think the batter won’t spread easily when frying, mix through small amounts of additional almond milk until you reach a desired consistency.
  4. Grease and preheat your frying pan on medium-high heat, then ladle a spoonful of batter onto the griddle to form mini silver dollar-size pancakes (approx. 3” in diameter).
  5. Lightly brown both sides, keeping an eye on the bottoms as almond flour pancakes tend to burn easily.
  6. Serve hot with your favourite syrup and fresh strawberries.

Almond Coconut Flour Pancakes
angie and james do stuff.


20 thoughts on “Almond & Coconut Flour Silver Dollar Pancakes {gluten free}

    1. Hmm, I think the key is to make sure the batter is quite thick so you can control the way it spreads as you pour it! Of course, one can always invest in those handy pancake rings that shape them for you! Dunno how well they work, but they’re really popular so they can’t be TOO gimmicky? ;)

  1. Thanks for the shout-out! Your version with the added coconut flour looks amazing! I’m excited to give them a try! So nice to meet you! Your site is beautiful and inspiring! Have a blessed weekend! :)

    1. No problem at all, Kelly! I absolutely love your recipes – they’re so simple, healthy and delicious! Thank you for the inspiration! :) xx

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