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  • Writer's pictureLiz Hoobchaak

Almond Flour Coconut Skillet Pancake

This is a great, quick, high protein breakfast that also has an added dose of healthy fats from the coconut. It will help keep you full and powered all morning long.

It is great hot right out of the oven but also makes an easy grab-and-go breakfast right out of the fridge throughout the week.


2 tbsp coconut oil or butter

3 eggs

2 tbsp plain Greek yogurt

2 tbsp honey

1/4 tsp almond extract

2 tbsp unsweetened shredded coconut

2 tbsp almond flour

1/4 tsp salt


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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