Skip to content
Gluten-free, dairy-free Coconoat Pulp Pancakes decorated with Homemade Hazelnut Nutella and fresh raspberries by Almond Cow

Coconoat Pulp Pancakes

Prep Time: 5 minutes Cooking Time: 20 minutes

A breakfast favorite, Almond Cow style! These easy and delicious pancakes are gluten-free, dairy-free, and feature oat pulp from the Almond Cow. Serve this fluffy stack with our Homemade Hazelnut Nutella and enjoy.

Serves: 5-6 pancakes


  • ½ cup coconut yogurt (or any other plant-based yogurt)
  • ½ cup coconoat milk (or any other plant-based milk)
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • ¼ cup coconoat pulp (from coconoat milk)
  • 1 cup oat flour (or gluten-free flour)
  • 1 tsp baking powder
  • ¼ tsp sea salt


Step 1

In a medium sized bowl, whisk together yogurt, milk, maple syrup, vanilla, and coconoat pulp.

Step 2

Add in the oat flour, baking powder, and salt. Stir into a thick batter.

Step 3

Heat a non-stick pan with coconut oil over medium heat. Drop a medium-large sized scoop (with a cookie scoop) into the pan and spread into a circle. Cook until the edges start to look brown, then flip with a spatula.

Step 4

Cook about 1-2 minutes on the other side. Repeat this process until batter is gone.

Step 5

Top with homemade Hazelnut Pulp Nutella and fruit, then serve immediately.