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 downtime 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!
Almond Joy Pancakes (Gluten Free)
Ingredients
- 1/2 cup coconut flour I use Bob’s Red Mill
- 1/3 cup unsweetened shredded coconut
- 1/4 cup sweetener of choice I use Swerve Sweetener
- 1/2 tsp baking powder
- 1/2 tsp salt
- 6 large eggs
- 1/4 cup coconut oil melted
- 1/2 cup to 1 cup unsweetened almond milk
- 1 tsp almond extract
- 1/4 cup toasted slivered almonds
- 2 ounces 85 – 90% cacao chocolate finely chopped
- Additional oil for the pan
Instructions
- In a large bowl, whisk together coconut flour, shredded coconut, sweetener, baking powder and salt.
- Stir in eggs, coconut oil, 1/2 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.
Teresa
Picture is deceiving. They come out pretty flat, not much rise, Very eggy taste even with the almond flavoring.
Liz DellaCroce
Hi Teresa, I’m so sorry these pancakes didn’t work out for you. This was actually a guest post so please email Carolyn with any questions on the recipe as she is the one who developed it: alldayidreamaboutfood@gmail.com Thanks!
Edwina
I was so interested to read your comments about using coconut flour. My first attempts at using it were hopeless but I really must try again. I’m going to try making these pancakes, they look so delicious.
Liz DellaCroce
I hope you love them!
Carol Rhodes-Rice
Hi there. Thank you for the recipe. I follow a pretty strict Keto diet, counting every nutrient. But in looking at the recipe, it says it makes 12 but how many people doe that serve? Is it 12 or one pancake per person?
Liz DellaCroce
12 pancakes total :)
Carol Rhodes-Rice
Thanks and I know it makes 12 but is the serving one pancake per person?
Liz DellaCroce
Yes do you see how it says 12 servings? It should be right on the recipe – I am looking at it now. Let me know if you don’t see it!
Carol Rhodes-Rice
Yes as I mentioned, I did see that it made 12 but nothing said how many were in a serving. Nothing on the recipe says serves 12. It only says it makes 12.
Liz DellaCroce
It says 12 servings and makes 12 so that means 1 pancake per serving. :)
Bre
I think the point being made is “How on earth is a single 4 inch pancake a full serving, and how does such a tiny portion contain 8 net carbs?”
If a tiny pancake is almost half of a day’s worth of carbs, this probably won’t work for most keto dieters
Liz DellaCroce
Hi Bre – This was a guest post by Carolyn from All Day I Dream About Food during my maternity leave 4 years ago. I’m sorry I can’t answer the questions on her behalf but you’re welcome to contact her: alldayidreamaboutfood@gmail.com
Heather
HOLY SMOKES!!!! These were amazing!!! My 7yo daughter is gluten free and the rest of us are not. Its been a challenge, to say the least, to find a recipe that we all like. I get so tired of making 2 versions of everything. But these left me wondering how I survived my whole life with such bland pancakes when I could’ve been having THESE!! So thank you for having this guest post! I used regular milk (cause that’s what I had) and doubled the almond extract and used regular sugar. I don’t know if that affected anything because they were simply to die for. The only “issue” I had was that my 7yo ate 4 servings because she wasn’t full. And I found myself also unsatisfied with two servings. The way I made them put the calories at 230 according to fitness pal. So I’m curious if I could add oat flour to bulk them up and if you have any idea how that would affect the batter out come. Would I just add more milk? I’m not much in the kitchen and require recipes to cook otherwise I’d just try it myself…but I’d use an entire bag of the coconut flour trying. And well, since its a thousand bucks a bag… ;)
Liz DellaCroce
I’m so glad you loved these Heather!! A great idea is to bulk up meals like this with foods that contain fiber and protein so for example a side of Canadian bacon and sliced fresh fruit.