blog recipe

Gluten Free Coconut & Almond Pancakes

I don’t know about you, but I struggle for breakfast ideas. Moving into perimenopause and learning about nutrition in these years (40+) a higher protein breakfast is suggested. Eggs if you like them are the perfect breakfast. Unfortunately for me, I don’t like eggs, so I need to find a way to get them in without tasting them… Enter the pancake! 

I had almond and coconut flour I needed to use up so this was a perfect way to utilise what I had in the cupboard and make a lower carb (carbs are not the enemy, just have them later in the day) breakfast, that’s also high in fiber points.

Coconut and Almond flour pancakes Fiber points 6+


1/4 cup coconut flour

1 cup almond flour

2 tbs ground flaxseed

1 tsp baking soda

2 or 3 eggs (the more eggs, the more protein)

1 tsp vanilla essence 

Milk (the volume of milk will depend on how many eggs you use, so add this last)


Whatever toppings you would like. I used some berries (they are lower in sugar than other fruits), chopped brazil nuts (great source of selenium for the perimenopause years),and homemade granola


In a blender or food processor put all the pancake ingredients (except the milk) and blitz together. once everything is blended add a small amount of milk and blend again. You want the mix to be wet and gloopy, but not runny – coconut and almond flour have a different texture to regular flour. 

Heat a skillet or frying pan with some oil then tablespoon your mix on to the heated plate. When it starts to bubble, that’s when you turn them. I always use that first pancake to determine if I have the right consistency. 

Then serve with whatever toppings you fancy. 

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