Coconut and Almond Pancakes

by Chloe Moir

​A quick and easy pancake recipe, that lends itself perfectly to your favourite toppings. They’re gluten, dairy and sugar free too!


  • ​1 Tbsp coconut flour
  • 3 Tbsp of ground almonds
  • ½ a tsp Chantal Naturals Baking Soda
  • ¼ tsp vanilla extract
  • 1 egg
  • 1/8th of a cup of almond milk (we love Isola Bio)


​1. Mix all ingredients together with a whisk well.

2. If the mixture seems too runny then add an extra 1-2 teaspoons of almond flour. If the mixture seems too thick then add an extra 1-2 teaspoons of almond milk.

3. Leave the mixture to stand for 5 minutes.

4. Heat 1 teaspoon of coconut oil in a pan and pour in the batter. Cook for approximately 2 minutes on low then carefully flip and cook for a further 1-2 minutes, then serve warm.

Serving Suggestions

​We love ours with fresh berries, banana and maple syrup.

Chantal Products Used

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