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+ servings

Gluten Free Coconut and Pecan Pancakes

Sandi Gaertner
Easy gluten free coconut pecan pancakes
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 8
Calories 301 kcal

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Ingredients
  

  • 1 ½ cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
  • ½ cup almond flour
  • ½ cup shredded coconut lightly sweetened
  • 2 teaspoons baking soda
  • 2 tablespoons coconut sugar
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla
  • 2 large eggs
  • ¾ cup almond milk
  • 1 cup water
  • 1 teaspoon coconut oil
  • ½ cup chopped pecans

Instructions
 

  • In a large bowl, add all dry ingredients.
  • Whisk to blend.
  • In a medium bowl, add all wet ingredients and mix.
  • Pour wet ingredients into the dry ingredients and mix well.
  • In a large skillet, heat 1 teaspoon coconut oil on medium heat.
  • Use a ladle to pour pancake mix onto the skillet.
  • Cook 3 minutes, then flip so the other side cooks.
  • Remove from heat and repeat until all of the batter is used.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 301kcalCarbohydrates: 34gProtein: 7gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 9gCholesterol: 47mgSodium: 350mgFiber: 3gSugar: 6g
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.