Why You’ll Love This Coconut Almond Pancakes

• A Flavor Vacation. The combination of toasted coconut and almond is just magical. It’s warm, slightly sweet, and incredibly aromatic—it’ll make your kitchen smell like a bakery on a tropical island, no plane ticket required.
• Surprisingly Satisfying. Thanks to the almond flour and a touch of whole wheat, these pancakes have a bit more staying power than the classic white-flour version. They’re fluffy, sure, but they won’t leave you hungry an hour later.
• Naturally Dairy-Free (and easily adaptable!). We’re using coconut milk here, which makes these pancakes incredibly rich and creamy without a drop of dairy. It’s a fantastic base for all sorts of dietary tweaks, which we’ll get into later.
• They Feel Fancy, But Are Secretly Simple. You don’t need any special skills for these. If you can make a basic pancake, you can absolutely master this recipe. They look and taste impressively gourmet, which is always a nice little ego boost for the cook.

Ingredients & Tools

• 1 cup all-purpose flour
• 1/2 cup almond flour (not almond meal, for a finer texture)
• 1/4 cup unsweetened shredded coconut
• 2 tbsp granulated sugar or coconut sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup full-fat canned coconut milk, well-shaken
• 1 large egg
• 2 tbsp coconut oil, melted (plus more for the pan)
• 1 tsp pure almond extract
• 1/2 tsp pure vanilla extract
• 1/4 cup sliced almonds, for topping

Tools: A large mixing bowl, a medium mixing bowl, a whisk, a ladle or 1/4-cup measure, a large non-stick skillet or griddle, and a spatula.

The real stars here are the almond flour and shredded coconut—they’re not just for flavor, they’re crucial for that wonderful texture. And using full-fat coconut milk is key; it gives the batter a luxurious richness that water or lighter milks just can’t provide. A little goes a long way in making these feel decadent.

Serves: 3-4 (makes about 8-10 pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Toasting is a Game-Changer. If you have an extra five minutes, toasting the shredded coconut and sliced almonds beforehand unlocks a deep, nutty flavor that really elevates the whole dish. Just pop them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.
• Don’t Skimp on the Fat in the Coconut Milk. That thick, creamy layer at the top of the can is pure gold for this recipe. Make sure you shake the can vigorously—or even better, whisk the contents in a bowl—to fully incorporate the fat and liquid before measuring.
• Why Two Flours? The all-purpose flour gives us that classic, airy pancake structure, while the almond flour adds moisture, protein, and that distinct nutty taste. Using only almond flour would make the pancakes a bit too dense and fragile.
• Check Your Almond Extract. This is one ingredient where quality really matters. A good, pure almond extract will taste fragrant and nuanced, while an artificial one can be overpowering. It’s worth the small splurge for the flavor payoff.

How to Make Coconut Almond Pancakes

Serving Suggestions

Complementary Dishes

• Crispy Turmeric Hash Browns — The earthy, savory notes of turmeric and potato provide a fantastic contrast to the sweet, nutty pancakes, making a truly balanced plate.
• Smoky Coconut Bacon — For a surprising and delicious savory twist, a few strips of smoky, crispy coconut bacon on the side add a wonderful salty, umami crunch.
• Fresh Summer Fruit Salad — A bright mix of berries, mango, and pineapple echoes the tropical theme and adds a refreshing, juicy element that cuts through the richness.

Drinks

• Strong Cold Brew Coffee — The bold, slightly bitter notes of a good cold brew are the perfect counterpoint to the sweet, rich pancakes, creating a classic breakfast combination.
• Ginger Turmeric Tea — A warm, anti-inflammatory tea with a spicy kick from ginger feels nourishing and complements the earthy almond flavor beautifully.
• Creamy Almond Milk Latte — Double down on the nutty flavor! A steamy latte made with almond milk feels like a cozy, coffee-shop-worthy treat alongside these pancakes.

Something Sweet

• Warm Maple Syrup with a Pinch of Salt — It’s a classic for a reason. Gently warming the syrup enhances its flavor, and a pinch of flaky sea salt stirred in creates a sublime sweet-and-salty experience.
• Coconut Whipped Cream — Light, fluffy, and not too sweet, a dollop of whipped coconut cream adds a cloud-like texture and makes the whole dish feel like a dessert-for-breakfast celebration.
• A Simple Berry Compote — Just simmer some frozen berries with a touch of maple syrup until they break down into a saucy, vibrant topping that’s bursting with fresh fruit flavor.

Top Mistakes to Avoid

• Mistake: Overmixing the batter. This is the number one pancake killer. Overmixing develops gluten, leading to dense, chewy pancakes instead of light, fluffy ones. A lumpy batter is a happy batter.
• Mistake: Cooking on too high heat. If your skillet is too hot, the outside of the pancake will burn before the inside has a chance to cook through. Medium heat is your friend—it allows for that perfect golden-brown exterior and a fully cooked center.
• Mistake: Pressing down on the pancakes with the spatula. I’ve messed this up before too… it’s so tempting! But pressing down squeezes out the air bubbles that give the pancakes their fluffiness. Just let them be.
• Mistake: Using cold ingredients. If your coconut milk and egg are straight from the fridge, the melted coconut oil will solidify on contact, making it harder to mix and resulting in a less uniform batter. Let them sit out for 15 minutes before you start.

Expert Tips

• Tip: Let the batter rest for 5 minutes. After you’ve mixed it, just walk away. This allows the flour to fully hydrate and the gluten to relax a bit, which translates to a more tender pancake. You’ll notice the batter thicken slightly, which is exactly what you want.
• Tip: Use an ice cream scoop for perfect portions. For uniformly sized pancakes that cook at the same rate, a trigger-release ice cream scoop is a game-changer. It’s neater than a ladle and gives you perfect circles every time.
• Tip: Add mix-ins right after pouring. If you want to add chocolate chips, blueberries, or extra coconut, sprinkle them onto the pancake immediately after you pour the batter onto the griddle. This ensures they’re evenly distributed and won’t sink to the bottom.
• Tip: Test one pancake first. Before you commit to a whole batch, cook one “test” pancake. This lets you adjust the heat if needed and confirm the flavor and texture are spot-on before you cook the rest.

FAQs

Can I make the batter the night before?
Honestly, I wouldn’t recommend it for the fluffiest results. The baking powder will lose its oomph overnight, leading to denser pancakes. A better plan is to mix the dry ingredients and wet ingredients in separate containers the night before. In the morning, just combine them—it takes 30 seconds and you get the best of both worlds: convenience and peak fluffiness.

Can I make these pancakes gluten-free?
Absolutely! The almond flour is naturally gluten-free, so you just need to swap the all-purpose flour. Use a good 1:1 gluten-free baking blend (like Bob’s Red Mill) in place of the regular flour. The texture might be a touch more delicate, but they’ll be just as delicious. Just make sure your baking powder is certified GF.

My batter seems too thick. What should I do?
Different brands of coconut milk and almond flour can have varying absorption rates. If your batter is more like a scoopable cookie dough than a pourable batter, don’t panic! Just add a tablespoon of water or extra coconut milk at a time, stirring gently, until it reaches a thick but pourable consistency. You’re in control.

How should I store and reheat leftovers?
Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, the toaster or a toaster oven is your best bet—it will bring back their crisp edges. You can also warm them in a 350°F oven for about 5-7 minutes. Avoid the microwave if you can, as it tends to make them soft and rubbery.

Can I freeze these pancakes?
Yes, they freeze beautifully! Place cooled pancakes in a single layer on a baking sheet and “flash freeze” for about an hour. Then, transfer them to a freezer bag. They’ll keep for up to 2 months. To reheat, you can pop them straight from the freezer into the toaster or a warm oven—no need to thaw, which makes for a super quick weekday breakfast.