Hearty, healthy coconut flour pancakes with all the flavours of an Almond Joy candy bar. Low carb and gluten-free.
So on a scale from one to ten, how sick are you of cooking and baking? I am thoroughly sick of it myself. I will tell you that this holiday season was like a marathon for me, with a sprint to the finish, and now I am wiped out. Just thoroughly exhausted and I need a few rest days to recover. Thankfully, we have plenty of leftovers to see us through for a few days and I don’t need to cook or bake a thing. But if I were inclined to whip up something interesting, I may very well want to make these low carb Almond Joy Pancakes again. They’re easy, fun and healthy, so they’re a perfect post-holiday, get-back-on-track, fuel-you-through-a-workout kind of breakfast.
This recipe came about in a funny sort of way, when I accidentally tripled my Low Carb Coconut Flour Pancake recipe. How on earth does one accidentally triple a recipe, you ask? Um, yes, it takes a great deal of talent! I had intended to do a recipe and a half, to make enough pancakes to freeze some for easy school morning breakfasts. But I grabbed a 1/2 cup meausre and used it 3 times to measure out the coconut flour. I suppose I was thinking it was a 1/4 cup and I was putting in a total of 3/4 cup. Not sure what was running through my mind at the time, quite honestly. So as I added eggs and liquid, I was wondering why it was so thick and gummy. And then it hit me that I’d actually put in 1 & 1/2 cups of coconut flour. Whoops!
Thankfully, I had enough eggs and almond milk to keep adding those and thinning it out until it was the proper consistency. And then I stood over the skillet and did round after round of pancakes. I finally got to the last third and thought I needed to shake it up a little and change up the flavour, lest I die from boredom. So I searched my cupboards and decided to toss in some shredded coconut, some toasted slivered almonds, and a little chopped chocolate. They were delicious!
It also happened that I owed a recipe to my friend Liz of The Lemon Bowl. She recently had her second child and put out the call for healthy guest posts. I figured this was perfect. A low carb, gluten-free breakfast treat that would allow me to talk to her readers about working with coconut flour. I’d love for you to check it out the recipe and my post on The Lemon Bowl!
Low Carb Almond Joy Pancake Recipe
Liz @ The Lemon Bowl says
December 27, 2013 at 4:45 pmThank you so much for guest posting! I know my readers will love this recipe and will appreciate all of your knowledge on working with coconut flour. Thank you again!
Liz says
December 28, 2013 at 7:58 amOne of my favorite candy bars in a guilt free form? Genius, Carolyn!! Hope you had a fabulous Christmas, my friend…and wishing you a joyous New Year! One of the highlights of my year was finally meeting you in person 🙂 xo
Erin @ Texanerin Baking says
December 28, 2013 at 8:47 amA baking mistake that actually turn out well?! Yay. That’s awesome! And such a rarity (at least for me!)
These look so yummy. I’m not a fan of the candy bar but I love all the separate elements so I know that I’d love these!
Vicki says
December 28, 2013 at 7:26 pmJust take a break Carolyn, you deserve it, and we want to you to keep the recipes coming
🙂 thank you for all your efforts.
Vicki
Kat says
January 3, 2014 at 9:00 amWow…this is a great recipe. I love almond joy and pancakes! Great idea. I will try it soon since I’m trying to go gluten free 🙂 thanks for sharing!
Tameka says
January 6, 2014 at 7:26 pmThese are a few of my favorite things!! I LOVE almonds, coconut and chocolate! I must try these.
http://pastriespumpsandpi.blogspot.com/
Tameka says
January 7, 2014 at 10:13 amThese look so delicious, I had to feature them on my blog.
http://pastriespumpsandpi.blogspot.com/2014/01/these-are-few-of-my-favorite-things.html
Heather says
January 14, 2016 at 3:02 pmHOLY SMOKES!!!! These were amazing!!! My 7yo daughter is gluten free and the rest of us are not. Its been a challenge, to say the least, to find a recipe that we all like. I get so tired of making 2 versions of everything. But these left me wondering how I survived my whole life with such bland pancakes when I could’ve been having THESE!! So thank you for doing the guest post at The Lemon Bowl, which is where I found the recipe (through Pinterest)! I used regular milk (cause that’s what I had) and doubled the almond extract and used regular sugar. I don’t know if that affected anything because they were simply to die for. The only “issue” I had was that my 7yo ate 4 servings because she wasn’t full. And I found myself also unsatisfied with two servings. The way I made them put the calories at 237 per pancake according to fitness pal. So I’m curious if I could add oat flour to bulk them up and if you have any idea how that would affect the batter out come. Would I just add more milk? I’m not much in the kitchen and require recipes to cook, otherwise I’d just try it myself…but I’d use an entire bag of the coconut flour trying. And well, since its a thousand bucks a bag… ?
Carolyn says
January 14, 2016 at 3:31 pmI don’t use oat flour so i can’t really say. The thing is that coconut flour is very heavy. While you may not feel full for a bit, the fullness comes on later. It has a LOT of fiber.
Anne says
January 17, 2016 at 9:35 amI modified the recipe for my 40 carbs or less diabetic eating plan. I deleted the chocolate and nuts and coconut. substituted ground flax for the coconut. I used unsweetened cashew milk. I should have used 1/2 to 3/4 cup of the milk to start instead of the whole cup, thinking the coconut flour and the flax would absorb much of the milk. It didn’t, so i added a bit more flour and a bit more ground flax. i used an 1/8 cup container. They were delicious.
I thought i would make the whole recipe of pancakes and freeze them. Anyone freeze them?
If not, how long would the batter stay in the refrigerator?
Carolyn says
January 17, 2016 at 10:36 amThey freeze well