Almond Flour Pancakes – GF, DF

Coconut Flour Pancakes - Kicking It Whole School#Gluten&DairyFreeFriday #GDFFriday

I felt like having pancakes for dinner, and I wanted to try out a new recipe from our book of the month, Joyous Health, so I decided to give her Coconut Flour Banana Pancakes a try – only problem was, I didn’t have any coconut flour! I did however have almond flour… I had no clue if the two could be substituted for each other, but I decided to give it a try.

The pancakes tasted really good! I have written about easy dairy and gluten free pancakes before, using just a banana and two eggs, and they were really yummy too, but tasted a little more like french toast than pancakes – whereas these almond flour pancakes actually tasted like the real thing! The batter was a lot thinner than it would have been if I had used coconut flour, so the pancakes weren’t as fluffy. However, I had some batter left over that I saved in the fridge overnight – the next morning I made that giant pancake that you see above, and it was very thick and fluffy! It tasted even better than it did the night before! I am excited to get some coconut flour though and give it a try with that to see the difference.

*This recipe is modified from the book Joyous Health*


  • 4 eggs
  • 1 cup almond milk
  • 1 tsp pure vanilla extract
  • 1/2 cup almond flour
  • 1 tsp baking powder (gluten free)
  • 1 tbsp coconut oil


  1. In a large bowl whisk eggs
  2. Stir in the milk and vanilla
  3. Stir in the almond flour and baking powder and whisk until combined
  4. Let it sit for a few minutes
  5. Warm the coconut oil on a frying pan at medium heat
  6. Pour batter onto pan, either making many small pancakes, or a few really big ones! As long as you let the pancake cook long enough it will be easy to flip even a large pancake. Cook evenly on both sides until they are a nice golden colour.
  7. Top with whatever you like! I actually added in some crushed up frozen raspberries to my batter before I cooked it, and then I also topped the pancakes with more raspberries and blueberries. I also sprinkled on a lot of cinnamon and drizzled on some maple syrup.

I really recommend trying this out! If you have Joy’s book, give the real recipe a try and tell me how it goes! Enjoy 🙂



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