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Almond Coconut Pancakes

Almond Coconut Pancakes

Creamy almond butter, toasty coconut, and our banana chocolate chip pancake mix—a match made in breakfast heaven that comes together in minutes. 

Prep Time: 5 minutes

Cook Time: 6 minutes

Servings: 8 x 4” Pancakes


  • ⅔ cup Otherworld Banana Chocolate Chip pancake mix
  • ⅔ cup water
  • 2 tbsp unsweetened shredded coconut flakes, toasted
  • ¼ cup drippy almond butter
  • maple syrup


  1. Add the shredded coconut to a skillet over medium heat and toast, stirring regularly to prevent burning, about 3-5 minutes. When the coconut is golden brown, turn off the heat and transfer the coconut to a separate container. 
  2. Combine the pancake mix, water, and 1 tablespoon of toasted coconut in a bowl and stir until just combined. Do not overmix. A few lumps are a-okay!
  3. Cook over medium heat (350°) for 3 minutes per side.
  4. Let pancakes cool for a minute or two before serving. Top with drippy almond butter and the remaining toasted coconut.

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