When I started eating healthier a few years ago one of the first recipes I tried making homemade was pancakes.  Of course at that time I was making them with white flour and served them with regular table syrup (made with high fructose corn syrup and no maple syrup at all.)  I’ve since learned and ditched the white flour and processed syrups.  Over the years I’ve tried several different whole/multi-grain pancake recipes and found several that I love.  The last few months I’ve played around with the recipes, trying to make a version that has a little more protein and less sugar.  Finally, I’ve settled on these.  The whole family loves them and I feel good about serving them.  They have a nice little crunch due to the oats and coconut.  They are delicious drizzled with real maple syrup.

When I make pancakes I always like to make a big batch of the dry mix to save time the next time the kids want pancakes for breakfast.  This recipe makes enough for 3 batches of pancakes.  Tip:  don’t make this mix the morning you are planning to make pancakes.  Save time on those busy mornings and make the mix the night or afternoon before.

Dry Mix = 3 Batches of Pancakes

Dry Mix = 3 Batches of Pancakes

Big Batch Pancakes with Almond Flour and Coconut

Big Batch Pancakes with Almond Flour and Coconut

This was the leftovers after breakfast. I made two batches. I’ll freeze these for busy weekday mornings.  Just pull them out the night before and pop in the toaster in the morning.

Dry Mix

Add all the ingredients together and mix well.  Store in an airtight container.  This dry mix makes enough for 3 batches.

1 cup almond flour
2 cups old fashioned oats
2 cups whole grain flour (I used spelt flour but you can use whole wheat or white whole wheat)
1 cup unsweetened shredded coconut
3/4 cup ground flaxseed
1/4 cup brown sugar
1 T + 1 tsp baking powder
1 tsp salt

To make a batch of pancakes, mix the wet ingredients together and add about 2 cups of the pancake mix.  Pour 1/4 cupful (or you can use an ice cream scoop) at a time on a buttered griddle set to medium/medium-high heat.  Turn the pancakes over once they start to thicken and bubble.  This recipe makes about 10 pancakes per batch.

Wet Ingredients

1 cup milk
2 beaten eggs
1 T melted butter
1 tsp vanilla

Serve with warm maple syrup!

16 thoughts on “Big Batch Multi-Grain Pancakes With Almond Flour and Coconut

    • I’ve bought it at Costco and also ordered it on line. It’s pricey but I keep it in the fridge and it’s lasted a long time. I’ve made several paleo muffins and desserts, used it in low carb meatballs and in these pancakes. You’ll have to let me know what you think if you try them!

  1. Is there anything I can substitute for the flax seed? I was planning on making this but didn’t realize I’m out. I have wheat germ and chia?

    • Hmmm…I would bet wheat germ would work or you could try just using additional flour or almond flour. Let me know how they turn out!!

        • Great! I might have to try some chia seeds next time. They are really good for you! Thanks for the feedback, Bethany. I really appreciate you taking the time to let me know how they turned out.

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