Almond meal has become a star in our kitchen because it is tasty and versatile—it works in both savory and sweet recipes as a replacement for flour. This dish, inspired by a fitsugar.com recipe, makes a nice switch from eggs for weekend brunch, and any leftover cakes can be reheated for weekday breakfasts.
Almond meal coconut pancakes
We added shredded coconut to the batter to enhance the coconut flavor of the coconut oil we used in the recipe and on the griddle. Serve with your favorite pancake toppings (mine is my homemade fruit compote, with or without almond butter).
- 2 cups almond meal
- 1 tbsp. ground flax seeds (optional)
- ¼ cup unsweetened shredded coconut
- sea salt
- ½ tsp. each baking soda and baking powder
- 3 large eggs
- ¾ cup unsweetened non-dairy milk (almond, coconut, soy, etc.)
- ½ tsp. vanilla
- 2 tbsp. coconut oil, olive oil, walnut oil, or melted butter
- In a medium bowl, mix together almond meal, flax seeds if using, coconut, salt, baking soda, and baking powder.
- In a large bowl, whisk the eggs, then whisk in the milk, vanilla, and oil. Gradually whisk the almond meal mixture into the egg mixture, adding more milk as necessary to reach the consistency of pancake batter.
- Heat oil in a skillet or griddle over medium heat. Pour on ¼ cup batter and cook until bubbles form. Turn over and cook until the underside is lightly browned. Keep cooked pancakes warm in a 150º toaster oven or wrapped in foil or cloth napkins.