This Gluten Free Samoa Pancakes breakfast recipe is the best way to enjoy a healthy alternative to sweet and delicious Girl Scout Cookies. Our low carb pancakes are soft, fluffy, and made with layers of toasted coconut, dairy-free chocolate, and an optional healthy caramel sauce. This paleo pancake recipe is naturally dairy-free, refined sugar-free, low carb, and keto.
Updated August 2020
Healthy Gluten Free Samoa Pancakes
In the mood for some sweet and fluffy pancakes that taste just like Girl Scout Cookies? These healthy gluten free pancakes taste just like the real-deal Samoa cookie. Way healthier and super easy to make with basic pantry ingredients, you will love this easy breakfast recipe that is perfect for mornings at home.
Why we love this easy breakfast recipe
- gluten free, low carb, keto, dairy free, paleo, and refined sugar-free.
- super easy to make with simple pantry ingredients
- perfect for leftovers throughout the week
- way healthier than the Samoas box cookies!
Ingredients you need to make Fluffy Gluten Free Pancakes
- Almond flour– Make sure to use superfine blanched almond flour and not almond meal! Almond flour is the main nut flour providing most of the bulk for the recipe. Measure the flour properly using the spoon and level method.
- Baking Powder and Baking Soda- this combination of leavening powders helps the bread rise. Be sure to use gluten-free baking powders without corn starch if you want to keep this healthy quick bread recipe paleo
- Salt– adds flavor and balances out the sweetness for the recipe
- Shredded coconut– unsweetened coconut flakes as an optional topping to resemble the Samoa flavor
- Dairy-free chocolate chunks or vegan mini chocolate chips – we like Hu’s Kitchen Gems or Lily’s Sweet Chocolate Chips. Leave out or swap in nuts if you don’t love chocolate.
- Coconut yogurt– our favorite dairy-free alternative to make the fluffiest pancakes. sub with regular Greek yogurt if not dairy-free
- Almond Butter: binds the pancakes and gives them structure and that fluffy texture
- Coconut extract- for that extra coconut flavor
- Milk- can substitute with any plant-based milk like coconut for extra coconut flavor
- Eggs- eggs help give the pancake batter more structure and bind everything together. For extra fluffy pancakes, separate the egg whites and whip until stiff peaks, then fold into the batter.
- Maple sugar- a lower glycemic sugar that resemble the taste of granulated sugar. If you don’t have or can’t find maple sugar, you can also swap with coconut sugar, which will make the pancakes slightly darker. You can also sub with monk fruit sweetener or maple syrup.
If you’re not paleo, you can make almond flour pancakes with cream cheese, just substitute the almond butter with cream cheese.
How to make Gluten Free Samoa Pancakes
- PREHEAT: Preheat a griddle or a large skillet to medium heat and lightly grease with neutral oil.
- MIX THE DRY INGREDIENTS: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt
- MIX THE WET INGREDIENTS: In a large bowl, beat the eggs then whisk in the almond butter, yogurt, coconut, sweetener, milk until smooth. For extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter after you add the cinnamon.
- COMBINE: Stir wet ingredients into dry ingredients and mix until just combined. Over mixing will result in less fluffy pancakes.
- COOK THE PANCAKES: Drop 1/4 cup rounds onto the griddle. Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip the pancakes and cook another 3-5 minutes or until golden brown and the middle is cooked through. Transfer cooked pancakes to a plate.
- SERVE: When ready to serve, place one pancake on a plate and sprinkle with coconut, dairy-free chocolate and a drizzle of caramel sauce. Top with another pancake and repeat toppings. Add the final layer of pancakes with toppings and sprinkle with chocolate chips. Serve warm and enjoy.
Tips for making the best pancakes
- Allow the batter to rest for at least a minute to thicken up – add more flour or milk as needed
- Use a 1/4 cup for each pancake so they stay small and are easier to flip
- Use a small silicone spatula to gently flip the pancakes
- Do not overmix the batter once you add the dry ingredients
- For extra fluffy and thick pancakes – separate the egg whites and egg yolks and whip the egg whites until stiff peaks. Fold into the pancake batter at the end.
Are gluten free pancakes healthy?
Gluten free pancakes are definitely healthy! We prefer gluten free pancakes because they are easier to digest and just generally make us feel lighter after eating them. We love that this recipe is filled with wholesome and low carb ingredients.
Can you freeze pancakes?
We love to freeze pancakes because we can make a big batch ahead of time to have throughout any week or month! Pancakes are perfect for meal prep because you can just pop them in the microwave or oven when you are ready to enjoy them.
Line cooked Samoa pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable reusable storage bag or an airtight container for up to 3 months.
How to reheat pancakes
It is so easy to reheat these yummy pancakes. Simply remove from the pancakes from the freezer and pop them into the oven, toaster oven or air fryer. Warm them up on a low setting to avoid burning or overcooking them. We usually warm our pancakes at 325F for 10 minutes.
If you prefer to use a microwave, place them on a plate and on medium power and heat for 10-20 seconds, checking on them frequently.
Other Recipes You’ll Love
These Samoa Pancakes are made with layers of toasted coconut, melted chocolate and gooey caramel - all the flavors of the popular Girl Scout cookie. If you are craving dessert for breakfast, these sweet pancakes are a delicious choice!
- 2 cups almond flour Make sure to use superfine blanched almond flour and not almond meal! Almond flour is the main nut flour providing most of the bulk for the recipe. Measure the flour properly using the spoon and level method.
- 1 Tablespoon maple sugar If you don't have or can't find maple sugar, you can also swap with coconut sugar, which will make the pancakes slightly darker. You can also sub with monk fruit sweetener or maple syrup.
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1-1/4 cups Coconut yogurt or Greek yogurt
- 1 teaspoon coconut extract
- 1/3 cup milk almond, coconut or cow's
- 2 large eggs lightly beaten
- 2 tablespoons almond butter or any nut or seed butter
- melted chocolate dairy-free or vegan chocolate
- caramel sauce keto-friendly / paleo friendly
- toasted unsweetened shredded coconut
- mini chocolate chips dairy-free/vegan
- Preheat a griddle or a large skillet to medium heat and lightly grease with cooking spray.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the Greek yogurt, coconut, and milk together. Slowly beat in eggs until well incorporated.
- Stir wet ingredients into dry ingredients and mix until just combined. Over mixing will result in less fluffy pancakes.
- Scoop about 1/4 cup batter onto the preheated skillet. If the batter is too thick, flatten pancakes with your spatula. When bubbles begin to appear on the surface, flip carefully and cook for about 1 to 2 minutes more until browned on the underside.
- Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
- When ready to serve, place one pancake on a plate and sprinkle with coconut, chocolate and a drizzle of caramel sauce. Top with another pancake and repeat toppings. Add the final layer of pancakes with toppings and sprinkle with chocolate chips. Serve warm and enjoy.