Gluten-free Toasted Coconut Pancakes

These Toasted Coconut Pancakes are high-protein, gluten-free…and really, really tasty!

Gluten-Free Toasted Coconut Pancakes
I love to bake.  I don’t really care whether it’s cake, cookies, or pancakes…I just love to bake.  My wife will tell you that I am seriously in my element when I’m standing at the kitchen counter with my hands (and usually my shirt and pants) covered in flour.  Speaking of flour, I think I might have a slight obsession with it.  I keep glass jars of 3 different types of flour on the counter at all times, and I’ve got no less than 4-5 other flours hanging out in the cabinet as well.  I know you’re probably thinking, “man, this guy is kinda crazy with his flour.”  Well, yes I am a bit crazy.  But in my defense, each of the flours has a different purpose.  For instance, today’s post features Bob’s Red Mill Almond Flour for these high-protein, gluten-free Toasted Coconut Pancakes.

We’ve all probably heard about the health benefits of almonds, so it should come as no surprise that almond flour is pretty darned healthy, too.  (After all, almond flour is just finely ground almonds.)  I find that almond flour has a slightly nutty flavor (no surprise there), but it’s not too overwhelming at all.  I’ve had toasted coconut pancakes on my “to-bake” list for a while now, and I figured the nutty flavor of almond flour would partner quite well with the coconut.  I also added some vanilla Greek yogurt for structure and flavor…and man, are these pancakes are loaded with flavor!

Gluten-Free Toasted Coconut PancakesIf you’ve never used almond flour before, then my first bit of advice is to remember that it’s not the same as all-purpose flour.  That sounds kinda obvious, but you can’t just substitute all of the all-purpose flour in a recipe for almond flour and expect it to be the same.  (Although you can substitute up to 25% of the flour.)  Since almond flour is gluten-free, that means that recipes using almond flour need another type of binding ingredient.  Eggs will do that, but you have to be careful or your recipe will taste entirely like eggs.  (My first attempt at these Toasted Coconut Pancakes tasted like cooked eggs…so I reduced the eggs and added Greek yogurt and even a bit of ricotta.)  The result is a thin pancake with layers of delicious flavors. Warning: These pancakes are not big and fluffy…but they’re still delicious, and they make one heck of a tasty weekend breakfast!  One other tip is to make these pancakes about the size of a silver-dollar (2 Tbsp of batter).  I tried making them larger (4 Tbsp of batter), but I found them too difficult to flip due to the lack of gluten in the almond flour.

If coconut is not your thing, then just substitute in blueberries instead.  (Or maybe just add blueberries…I’m thinking a tropical-themed pancake with coconut, blueberries, and maybe some pineapple would be pretty interesting!)  I’m not usually a chocolate-for-breakfast kinda guy, but if you like chocolate in the morning, then just throw in some chocolate chips, too.  If you do use this recipe as the base for another flavor, make sure to come back and let me know how it tasted…I’m always looking for fun new ideas!

Gluten-Free Toasted Coconut PancakesThe good folks at Bob’s Red Mill were awesome enough to supply me with the almond flour for this recipe…and guess what?  They’re also giving away a bag of almond flour and a $50 gift card to the Bob’s Red Mill website to one lucky reader of Spiced!  I personally have a whole stash of various Bob’s Red Mill ingredients in my cupboard, so this is a great opportunity to grab some fun new ingredients!  Just fill out the form below to enter, and good luck!

Bob's Red Mill Giveaway

a Rafflecopter giveaway

Gluten-free Toasted Coconut Pancakes


  • 3/4 cup shredded coconut, divided
  • 3 eggs
  • 1/2 cup milk
  • 1 Tbsp vanilla extract
  • 2 Tbsp molasses
  • 2 1/2 cups Bob's Red Mill Almond Flour
  • 1 tsp gluten-free baking soda
  • 3 Tbsp sugar
  • 1/2 cup ricotta cheese
  • 1/2 cup vanilla Greek yogurt (i.e. one 5.3oz container)
  • maple syrup, for serving


  1. Place 1/4 cup of coconut flakes on a sheet pan; bake at 325°F for 4-6 minutes, or until coconut flakes just begin to turn brown. (Tip: watch closely as the coconut flakes can burn quickly!)
  2. Meanwhile, whisk together all of the remaining ingredients in a medium bowl until well combined.
  3. Place a large griddle over medium-low to medium heat. Once hot, grease well with butter and add 2 Tbsp of batter. Cook for 3-5 minutes, or until bubbles begin to appear on the surface of the pancake. Flip and cook for 3-5 more minutes, or until pancakes are golden brown.
  4. Repeat with remaining batter. (Tip: Place the cooked pancakes on a pan in a 200°F oven to keep them warm while the others are cooking.)
  5. Top pancakes with toasted coconut and serve with maple syrup.

This is a sponsored post written by me on behalf of Bob’s Red Mill.
The opinions and text are all my own.


  1. Rhonda Cunningham-Phillips says:

    I love their Flax Seeds!

  2. I love baking with almond meal – I usually mix in rice flour too – which happens to be one of my favorite Bob’s red mill items to use!
    These pancakes sound wonderful as I love coconut in all forms!

  3. I buy the ground flax and add it to the muffins I make. That almond flour sounds great! I’ll have to give it a try.

  4. These look SO GOOD! Can’t wait to try!

  5. Sandy Headtke says:

    Not one we use all the time, but the blue cornmeal is fun for the kids

  6. Haha, you’re a flour addict. There should be a show for kitchen addicts… I’d totally watch it. These pancakes look great… I don’t cook breakfast nearly enough. I’m always running out with just a yogurt in my hand or something like that. But now I’m totally craving pancakes!

    Love the Bob’s Red Mill products… I actually just picked up some of their almond flour the other day! Can’t wait to give it a try!

    • Hah! I suspect you’d have to be on the show, too, Chris! The yogurt in the hand thing sounds totally like me. Start making granola to put on top…it makes a huge difference!

  7. I swear by their flours – especially for homemade pasta! Semolina flour + whole wheat flour = the yummiest pasta EVER!

  8. Tamra Phelps says:

    They have great granola–crunchy coconut or Strawberry apple granolas. yum.

  9. Lottie Heinicke says:

    Bob’s Red Mill has so many gluten free products. I have never been disappointed!

  10. Sounds delish! Love Bob’s Red Mill!

  11. Kimberly S says:

    I love the almond flour and oats!

  12. Linda S. says:

    Quick cooking steel cut oats!

  13. I love the steel cut oats.

  14. Michaela says:

    Super hard to pick–I use so many of their products! I love their coconut flour (but also really like their almond flour/meal, cornmeal of various grinds, other gluten free flours)

    • I know! Asking for my favorite Bob’s Red Mill product would leave me scratching my head for hours. There’s so many good ones! :-)

  15. These pancakes look amazing! Anything with coconut and I’m sold!
    My favorite Bob’s Red Mill product is actually the almond flour that is used in this recipe! I love baking with almond flour, it gives a great flavor and a texture that I enjoy.
    What a great recipe, David, and thanks for hosting this great giveaway!

    • Thanks so much for stopping by, Jenn! And I totally agree with you about the flavor and texture of almond flour…such a fun ingredient. Have a great weekend!

  16. Jennifer F. says:

    I’m not sure I can pick just one favorite – but I’ve been going through almond and coconut flour like crazy!

  17. Deborah S says:

    Love ALL Bob’s Red Mill products but especially the Gluten free Steel Cut Oatmeal!

  18. Colleen G says:

    I like many of their products, coconut and almond flours. Just tried the GF cinnamon bread mix and really liked it.

    • Ooo…I’ve never tried the gluten-free cinnamon bread mix. Sounds like I need to give that one a shot soon! Thanks for letting me know, Colleen!

  19. Kristin Otto says:

    I love the plain old baking powder and baking soda!!

    • Interesting! I can’t say I’ve tried their baking soda and powder yet, Kristin. I’m always drawn to the more “unique” ingredients. I’ll have to try those soon. Thanks for sharing!

  20. Garbanzo flour! For socca!

  21. I like Bob’s Red Mill Quinoa and use it often in place of rice and oatmeal.

  22. Cindy A. says:

    I have not yet tried Bob’s Red Mill, but I think I would love the hot cereals and brownie mix. I’m a sucker for a sweet treat. 😉

  23. Can’t wait to make these pancakes!! Wow! :-)

  24. Lily Sheng says:

    I like Red Mill’s oats

  25. I’m a big fan of the spelt flour!

  26. Maryann D. says:

    I love all of their products but I use their Steel Cut Oatmeal a few times a week.
    and I Pinned:

  27. I can’t wait to try this!

  28. Sheryl Edwards says:

    I love the Hazelnut Meal/Flour! Uncle Bob’s has such great products!

    • I haven’t played with the Hazelnut Flour much, Sheryl. But I can imagine a ton of things I’d love to make with it! Thanks for commenting!!

  29. Tracy Spangler says:

    My favorite Bob’s Red Mill product is Egg Replacer, which is ironic considering my family and I have a small chicken farm! Their Egg Replacer makes cookies and other baked goods so very moist and delicious!

    • Hehe…that is ironic, Tracy! I’ve never used their Egg Replacer, but it sounds like I should give it a shot. Thanks for the recommendation, and thanks for stopping by!!

  30. I buy BRM in bulk…just love the stuff! I know when it says BRM it is a quality food item and more than likely healthy! I have several items I haven’t tried yet, including the almond flour, so this would be awesome to win. I have not gone gluten free yet, but this prize pack would send me on my way! Thanks for the opportunity.

    • I completely agree with you, Tracy! Bob’s Red Mill is one of those companies where I can always trust their ingredients. Thanks so much for stopping by!!

  31. I love me some pancakes! Never thought of adding some coconut, but I will have to give this a try!

  32. I love the quinoa that they have. I also want to try their mixes, like pancakes, pizza crust!

  33. Loving the GF pie crust mix!

  34. My favourite is their Scottish Oatmeal.

    • That reminds me that I haven’t made their Scottish Oatmeal in a while. I’m thinking breakfast tomorrow morning! Thanks for stopping by, Maggie!

  35. Marica T says:

    I like Bob’s Red Mill chia seeds.

  36. Coconut Flour

  37. my fave is the gluten free flour mix and gf museli

  38. Coconut and/or blueberries in pancakes sounds tasty! I’m hungry already just thinking about them! Can’t wait to try the recipe! Thank you!

  39. I like their all purpose gluten free flour.

  40. I love Bob’s Red Meal oats – they are high quality and taste so good. Especially the thick rolled ones!

  41. Mariah Andrew says:

    Hi David,

    Do you have a recommendation for a substitute for ricotta cheese in this recipe?



    • Hey Mariah! This recipe initially had more eggs in it, but then the taste was just way too eggy…which is why I ended up substituting the ricotta in for more structure. I have seen that cottage cheese (whipped in a food processor/blender) is a good substitute for ricotta. I also read somewhere that you can use cream cheese, but you don’t mix the cream cheese into the batter…rather you just place a couple of small cubes on top of the pancakes while they are on the griddle. (I wish I could remember where I read this so I could direct you there!) I haven’t tried either the cottage cheese or cream cheese, though. If you try either of these, will you come back and let me know how it worked? Thanks! :-)

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