Coconut Buttermilk Pancakes

Coconut Buttermilk Pancakes
  • Yield: 10 Servings
  • Prep Time: 5 Mins.
  • Cook Time: 10 Mins.
  • For a Fresh Twist: Sprinkle a few berries over the batter in the skillet before flipping the pancakes.

    Just before serving, sift powdered sugar and grate lemon peel directly over the pancakes.


  • 1 cup water
  • 1 cup buttermilk pancake mix or gluten free pancake mix
  • 1/2 cup Fisher® Chef’s Naturals® Almond-Coconut Flour
  • 1 egg (large)
  • 1/4 teaspoon cinnamon or large pinch of nutmeg (optional)
  • unsalted butter
  • maple syrup
  • fresh blueberries or raspberries, (optional.) For food safety, gently rub produce under cold running water


  1. Combine water, pancake mix, Fisher® Chef’s Naturals® Almond-Coconut Flour, egg, and cinnamon in medium bowl; whisk just to blend.
  2. Melt butter in large nonstick skillet over medium heat.
  3. Working in several batches, add batter to skillet by 2 tablespoonfuls and spread out with back of spoon to 4-inch rounds.
  4. Cook until bubbles appear on surface of pancakes and bottom browns, about 1 minute.
  5. Turn pancakes over and cook until batter is cooked through, 30 seconds to 1 minute.
  6. Serve pancakes topped with butter, syrup and berries.

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