Pancakes round out any breakfast and the toppings are endless. Have you been searching for a pancake recipe that will keep you full and satisfied all morning? This is it! These pancakes are perfect to use right away topped with blueberry syrup or save for leftovers and top with avocado and eggs. Either way, you will be eating a lot more pancakes after trying this recipe!
There is no need for oil in this pancake batter. The coconut milk has enough fats to keep your pancakes from sticking to your skillet. And leave the sugar behind! Be sure to use unsweetened milks with as few ingredients as possible. Thai Kitchen’s coconut milk in the carton is made with only coconut milk and water.
The shredded coconut and vanilla in the almond milk give these pancakes a hint of sweet to make them super versatile with toppings.
Makes 10, 4″-5″ cakes
1/2 cup Coconut Milk
1/2 cup Unsweetened Vanilla Almond Milk
1 Tbsp Chia Seeds
1/4 cup Unsweetened Shredded Coconut
1 Tbsp Baking Powder
1/4 tsp salt
1 cup Blanched Almond Flour
Heat skillet on medium.
Mix eggs, milks, and chia seeds in a medium bowl. Add remaining ingredients and mix until all is combined.
Spoon batter onto your skillet. Keep your cake size at 4″-5″, anything larger gets difficult to flip.
Flip your cake with a spatula once bubbles begin to form on top, about 4 minutes. Cook for 2 more minutes on the flipped side and cool on a wire rack.
Pile your pancakes high and Enjoy!
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