Almond Joy Pancakes are made with coconut flour to create a gluten free, low carb breakfast the entire family will love.
Friends – I have a special treat for you today! A low carb, gluten free treat to be exact. My friend Carolyn has stopped by from All Day I Dream About Food to guest post while I enjoy a little down time with our new bundle.
Carolyn’s tagline, Low Carb, Gluten Free and Fabulous, pretty much sums up all of her incredible recipes perfectly. A few of my favorites include Low Carb Roasted Garlic and Chèvre Lasagna (Gluten Free) and Chocolate Chip Banana Breakfast Cake (Gluten Free).
Speaking of breakfast, you are going to love these Gluten Free Almond Joy Pancakes! Enjoy! xo
Many thanks to Liz for asking me to guest post here on The Lemon Bowl! If you pay any attention to healthy eating trends, chances are that you’ve heard of coconut flour. You may not have tried working with it yet, but perhaps you’re intrigued. Flour made from coconuts is intriguing indeed. And let me be the first to tell you that it is strange and wonderful stuff. If you’re used to wheat flour, working with coconut flour is akin to entering an alternate universe. It will defy you if you try to treat it like conventional flour and you’ll end up with baked goods that resemble hockey pucks in texture. Maybe even in taste too. Isn’t this a great start to a recipe made with coconut flour?
I am not trying to scare you off of it though. In fact, I urge you to try your hand at it. Just don’t go it alone. Arm yourself with a little research and reading and make sure you try a well-tested recipe first. Because coconut flour will surprise you. First, you will be surprised at how little coconut flour is used for a typical recipe. Then you will be surprised by all the eggs and liquid the recipe takes. Then you will be surprised by the fact that as you’re adding all those eggs and all that liquid, the coconut flour just seems to be absorbing it all. Until you finally end up with a batter that kind of resembles what you’re used to, but perhaps a little thicker. But resist the urge to thin it out and make it look like conventional flour batters because you’ll end up with something that falls apart completely. Trust me.
I’ve worked with coconut flour quite frequently and I’ve managed to make some spectacular things with it. I’ve also had some hockey puck-like failures so I know what that’s like. People who want to get into cooking and baking with coconut flour often ask me where to start and my answer is always pancakes. Coconut flour makes for great pancakes, provided that you use enough eggs and liquid. I created a wonderful coconut flour pancake recipe that has been my family’s stand-by ever since. And it’s quite adaptable too. I’ve made Chocolate Chocolate Chip Pancakes, Pumpkin Pancakes, and now Almond Joy Pancakes, all with the same basic recipe as a guide.
So if you are looking to get into working with coconut flour, this recipe is a great place to start. Enjoy and have fun!
- Serves: 12
- Serving size: 2 pancakes
- Calories: 266
- Fat: 17 g
- Trans fat: 0 g
- Carbohydrates: 17 g
- Sodium: 372 mg
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 212 mg
- ½ cup coconut flour (I use Bob’s Red Mill)
- ⅓ cup unsweetened shredded coconut
- ¼ cup sweetener of choice (I use Swerve Sweetener)
- ½ tsp baking powder
- ½ tsp salt
- 6 large eggs
- ¼ cup coconut oil, melted
- ½ to 1 cup unsweetened almond milk
- 1 tsp almond extract
- ¼ cup toasted, slivered almonds
- 2 ounces 85 – 90% cacao chocolate, finely chopped
- Additional oil for the pan
- In a large bowl, whisk together coconut flour, shredded coconut, sweetener, baking powder and salt.
- Stir in eggs, coconut oil, ½ cup of the almond milk, and the almond extract. Add additional almond milk as needed. Your batter should be thicker than traditional pancake batter, but not so thick that you can’t pour it and spread it around the pan. Coconut flour batters also tend to thicken up as they sit so you can add additional milk partway through.
- Stir in toasted almonds and chopped chocolate.
- Heat a large skillet over medium heat and brush with additional coconut oil or another cooking oil. Scoop about 2 heaping tablespoons of batter onto skillet and spread into a 4 inch circle. Repeat until you can’t fit any more pancakes into skillet (you should get 3 or 4 in).
- Cook until the bottom is golden brown and the top is set around the edges. You will see little bubbles start to come up in the center of the pancake, a good sign that it’s cooked enough to flip.
- Flip and continue cooking until second side is golden brown. Remove from pan and keep warm. Repeat with remaining batter.