Almond Flour Coconut Skillet Pancake

Discover a delightful Almond Flour Coconut Skillet Pancake recipe. Enjoy a nutritious breakfast with simple ingredients and rich flavors.

Prep:
|
Cook:
20 minutes
1-2 servings
Easy
Save
A skillet holds a golden-brown baked pancake, showcasing a deliciously fluffy texture and inviting aroma.
A skillet holds a golden-brown baked pancake, showcasing a deliciously fluffy texture and inviting aroma.

Ingredients

2 TBSP coconut oil or butter

3 eggs

2 TBSP plain Greek yogurt, or SCD homemade yogurt

2 TBSP honey

1/4 tsp almond extract

2 TBSP unsweetened shredded coconut

2 TBSP almond flour

1/4 tsp salt

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2 TBSP (30 ml) coconut oil or butter

3 eggs

2 TBSP (30 ml) plain Greek yogurt, or SCD homemade yogurt

2 TBSP (30 ml) honey

1/4 tsp (1.25 ml) almond extract

2 TBSP (30 ml) unsweetened shredded coconut

2 TBSP (30 ml) almond flour

1/4 tsp (1.25 ml) salt

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Dietary Therapies
mSCD
SCD
IBD-AID P3
Dietary Requirements
Gluten-Free
Grain-Free
Shellfish Free
Soy Free
Vegetarian
Recipe PDF

Instructions

  1. Pre-heat oven to 400°F
  2. In a medium sized oven-proof cast iron skillet, melt the coconut oil / butter
  3. Mix all the other ingredients in a large mixing bowl and whisk together until combined.
  4. When coconut oil / butter begins to bubble, pour the batter into the pan and cook over medium heat for approximately 2 minutes.
  5. Transfer the skillet to the oven and continue to cook until the top is golden brown, approximately 18-20 minutes.
  6. Serve with any of your favourite toppings including fresh berries, shredded coconut, a drizzle of honey, maple syrup or jam. Enjoy!
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Nutritional Info

Storage

Notes

This recipe was originally published in  
Used with permission from 
Harvest and Healing

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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