Almond Flour and Coconut Flour Pancakes

This recipe is a play on my original almond flour pancakes recipe I posted a few months ago. Since coconut flour gives everything a subtle and deliciously sweet taste, I decided to experiment with it. These pancakes turned out fluffy, moist, and so good; I loved the little chunks of coconut inside the pancakes as I ate each bite. I doubled some parts of my original recipe. This recipe makes about 6 pancakes.


  • 1/2 c. almond flour
  • 1/2 c. coconut flour
  • 4 eggs
  • 1 tbsp vanilla
  • 1/8 tsp salt
  • 1/8 tsp baking soda
  • 1 tsp coconut oil (for cooking the pancakes in; I used Trader Joe’s organic virgin coconut oil)


Mix the ingredients together (except for the coconut oil.) Heat your nonstick pan up with your coconut oil. Pour the pancake batter by 1/4 cupfuls onto your pan. Cook for about a minute to a minute and a half on each side (turning when the edges are dry and bubbles form on the surface of the pancake.) After removing from the pan, layer a piece of butter in between each pancake. Drizzle honey on top and enjoy!


Almond Flour Pancakes

I woke up this morning craving some warm, fluffy pancakes. Just because you’re on the Specific Carbohydrate Diet doesn’t mean you can’t enjoy the same things you used to. You can, it just means you have to get a little creative to find the proper substitutions. Here’s what you’ll need to make these pancakes:

  • 1/2 cup almond flour
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda

Mix the ingredients together and pour onto a greased nonstick pan or griddle by 1/4 cupfuls, which is enough for three pancakes. Serve alongside fresh fruit and drizzle honey on top of the pancakes, instead of syrup, to make it SCD legal.


These pancakes were absolutely delicious! I could hardly tell the difference between these and pancakes that are made with regular flour.

I hope you enjoy these guiltless pancakes!