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  • 1 tablespoon butter melted
  • 1 cup almond milk + 1 tablespoon apple cider vinegar
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 2 eggs separated
  • 1/3-1/2 cup shredded unsweetened coconut (to taste)
  • 1/2-1 medium banana gently crushed or sliced (to taste)


  • Prepare your wet ingredients by melting the butter and setting aside to cool; additionally, stir the apple cider vinegar into the almond milk and set aside to curdle.
  • Whisk flours, sugar, baking powder, baking soda and salt together in a medium bowl.
  • In a separate bowl, whip the egg whites with an electric beater until soft peaks form.
  • In a smaller bowl, whisk the egg yolks into the almond milk mixture, then stir in melted, cooled butter. Gently stir the yolk mixture into the egg white mixture until just combined. Fold wet ingredients into dry ingredients until just combined (a few lumps are okay). Batter will be very thick. Fold in coconut and banana.
  • Preheat a lightly greased skillet over medium heat. Once hot, cook the pancakes in 3-4 tablespoon increments for 2-3 minutes on each side, or until browned and cooked through. Serve immediately.


Adapted from Imma Eat That .

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