• Prep Time 10 minutes
  • Cooking Time 10 minutes
  • Makes 5 pancakes
  • Freezing Excellent
  • Almond and Coconut Flour Pancakes
    Almond and Coconut Flour Pancakes

Ready.
Set.
Make.

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Lets Make

Ingredients

  • 3 eggs
  • 1/4 cup milk, dairy or non-dairy
  • 1/2 cup Robin Hood® Almond Flour
  • 3 tbsp Robin Hood® Coconut Flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 2 tbsp coconut sugar or maple syrup, optional
  • Optional: blueberries, shredded coconut, chocolate chips, banana slices, chopped nuts, etc.
  • Butter or coconut oil for frying

Serving Size: 5 pancakes

Next

Directions

Serving Size: 5 pancakes

  • Combine wet ingredients in medium bowl. Whisk in dry ingredients. Add optional ingredients if desired. Melt butter or coconut oil in frying pan over medium heat. Drop batter by 1/4 cup-fuls (50mL) into hot pan. Cook until brown and bubbly. Carefully flip and continue cooking until puffy and golden, 1-2 minutes. Serve hot with syrup.
Finish

Finished!

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