Coconut Almond Pancakes with Chocolate Hazelnut Sauce

Date Posted:24 February 2022 

There is nothing I love more than waking up early to make pancakes for my family!

As we are gluten free, I use almond meal and for an extra twist to the flavour I replace dairy milk with coconut milk. Together with our SweetlifeTM Marine Collagen Powder this makes a delicious healthy option to the traditional pancakes. The extra protein keeps me full longer and satisfies cravings. Pour over melted Hazelnut Chocolate Spread.


  • 1 cup almond meal
  • 1 tsp baking powder
  • 2 tsp Perfect SweetTM xylitol or SlimSweetTM monk fruit
  • 1 tbsp SweetlifeTM Marine Collagen Protein Powder
  • 1 egg
  • 2/3 cup coconut milk 
  • 1 tsp pure vanilla extract (optional)
  • Butter or olive oil (for cooking)
  • 3/4 cup of blueberries + some extra for serving (optional)
  • 200g Chocolate Hazelnut Spread, melted (see Recipe Tip below)


  1. Mix the almond meal, baking powder, Perfect SweetTM xylitol and the SweetlifeTM Marine Collagen Protein Powder in a big bowl.
  2. Mix the egg and coconut milk in another bowl.  Add the vanilla extract if using.
  3. Add the coconut/egg mixture to the dry mix and mix together.  Stir in the blueberries, if using.
  4. Heat a small amount of butter in a non-stick frying pan.  Use a large tablespoon to make small pancakes in the middle of the pan.
  5. After you drop in the batter, turn down the heat to allow the pancakes to fry gently. Fry for a few minutes until the pancake gets firm. Turn it gently and fry for another 2 minutes or until golden.
  6. To serve, pour over melted Hazelnut Chocolate Spread and top with extra blueberries.

RECIPE TIP:  To make the Chocolate Hazelnut Sauce, melt 200g Chocolate Hazelnut Spread in a saucepan over low heat.  Stir, adding enough hot water to make a pouring consistency.



Photo by Olena Sergienko on Unsplash