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Toasted Coconut Pecan Almond Flour Pancakes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450
Delicious fluffy pancakes topped with toasted coconut and pecans, drizzled with a gooey maple syrup topping.

Ingredients

Dry ingredients

  • 1 cup Super Fine Almond Flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Wet ingredients

  • 2 eggs eggs, room temp
  • 1/4 cup milk of choice, room temp
  • 3 tbsp maple syrup
  • 3 tbsp salted butter, melted & cooled

Add-ins and topping

  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 1 tbsp maple syrup
  • 1 tbsp salted butter, melted & cooled
  • 1/2 tsp vanilla extract

Instructions 

  • Preheat oven to 325F and toast coconut and pecans on a lined baking sheet for 5-7 mins, stirring once.
  • Mix dry ingredients in a bowl; whisk wet ingredients in another. Combine and let sit for 5 mins.
  • Cook pancakes on a greased pan until golden, then flip and cook other side. Top with toasted coconut and pecans.
  • Prepare topping by simmering coconut, pecans, maple syrup, and butter until thickened, about 3-5 mins.
  • Serve pancakes warm with the coconut pecan topping and extra maple syrup if desired.

Notes

Ensure batter thickens properly; add more milk if needed.
Calories: 450kcal
Cost: $15
Course: Breakfast
Cuisine: American
Keyword: Pancakes