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Almond Coconut Paleo Pancakes

Want a breakfast that feels a little extra special? These delicious Coconut Almond Paleo Pancakes are light, fluffy and perfect for a lazy Sunday morning breakfast – or any morning! Gluten-free, grain-free, paleo and low in sugar, they’re an easy recipe with endless possibilities for toppings.


1/2 cup Almond Flour

1/3 cup each Tapioca Flour and Coconut Flour

2 tsp Navitas Organics Gelatinized Maca Powder

1/2 tsp Baking Soda

1/4 tsp Salt

4 Eggs

1/3 cup Unsweetened Almond or Coconut Milk

1 tbsp Honey

2 tsp Lemon Juice

1 tsp Vanilla

1 tsp Almond Extract
Coconut Oil (for the pan)


Maple syrup

Coconut Flakes

Fresh Raspberries


In one bowl, stir together the flours, baking soda, salt and Maca.

In a smaller bowl, combine all remaining ingredients except toppings and whisk well.

Pour the wet mixture into the dry ingredients and whisk again until no clumps remain.

Place a skillet over medium heat for 1 minute. Coat or spray with coconut oil, then use a measuring cup to scoop about 1/4 cup of batter into the pan.

Working in batches, cook each pancake for about 3 minutes per side.
Stack, sprinkle with toppings as desired and serve!

Makes 6-8 pancakes

Submitted by Angela Simpson of My Fresh Perspective