Gluten-free Toasted Coconut Pancakes

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

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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 Pancakes

Gluten-Free Toasted Coconut Pancakes

Gluten-free Toasted Coconut Pancakes

These Toasted Coconut Pancakes are high-protein, gluten-free...and really, really tasty!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings



  • Place ¼ 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!)
  • Meanwhile, whisk together all of the remaining ingredients in a medium bowl until well combined.
  • 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.
  • 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.)
  • 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.

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  1. 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.

  2. 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!

    1. 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!

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

  4. 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)

    1. 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! 🙂

  5. 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!

    1. 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!

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

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

    1. 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!

    1. 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!

  8. 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. 😉

    1. 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!!

  9. 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!

    1. 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!!

  10. 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.

    1. 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!!

    1. 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!

  11. 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!

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

  13. Hi David,

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



    1. 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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