Raspberry Almond Pancakes with Lemon Coconut Sauce (Gluten-Free, Vegan)

Raspberry Almond Pancakes with Lemon Coconut Sauce (Gluten-Free, Vegan)


These light and fluffy raspberry almond pancakes with lemon coconut sauce are a favorite in my home. They can be whipped up in no time and before you know it you are sitting down and enjoying these mouthwatering pancakes. They can be served for breakfast or brunch.

 I served them with a lemony coconut sauce , “I’m nuts about coconuts.” I’m an island girl and I love coconut in all its form, coconut milk, coconut oil, coconut butter, creamed coconut, coconut flakes, coconut powder, coconut water. If you don’t like coconut substitute the sauce with plain maple syrup.They are also delicious served with fruit sauce, nut butter, or just plain.

I prefer to make my own gluten-free all-purpose flour blend. I find I have way more control over the outcome of my recipes. I also noticed that different all-purpose gluten-free blends on the market give different results. You can find my gluten-free pancake mix recipe below. If you are in a hurry or don’t want to buy the different ingredients then use all purpose gluten-free flour instead.

Yield: 15 pancakes


  • 2 cups all-purpose gluten-free flour or Michelle’s GF Pancake Mix
  • 2 tablespoons flax seed meal
  • 2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 1/2 cups (360ml) almond milk
  • 1 very ripe banana mashed
  • 2 tablespoons maple syrup
  • 1/2 teaspoon almond extract
  • 1 cup raspberries
  • 1 teaspoon coconut oil for greasing pan
  • For the sauce
    • 1 cup (240ml) coconut milk
    • 3 tablespoons maple syrup
    • 1 tablespoon lemon juice
    • 2 teaspoons tapioca starch


For the pancake: In a medium bowl, gluten-free flour, flax seed meal, baking powder, and sea salt. In another bowl, combine almond milk, banana, maple syrup and almond extract. Combine dry and wet ingredients until batter is smooth using a whisk.  Gently fold 3/4 cup raspberries into the batter.

 Heat and lightly grease skillet or griddle on medium heat. Spoon batter onto skillet, using 1/4 cup measuring cup. Cook for 3 minutes on each side. Repeat until all batter is cooked. Serve immediately with lemon coconut sauce!

For the sauce: Add coconut milk, maple syrup, lemon juice and tapioca starch to a small saucepan. Mix with a whisk until smooth. Cook on medium heat, bring to a low simmer stirring constantly until thicken. Serve over pancakes.

Chef’s Tip: If the batter is too thick, add a little almond milk.


Michelle’s GF Pancake Mix

  • 1 cup (160g) brown rice flour
  • 1/2 cup (68g) sorghum flour
  • 1/4 cup (28g) almond meal
  • 2 tablespoons potato starch
  • 2 tablespoons tapioca starch

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

Please Leave a Comment and a Rating

  1. Tracy
    March 11, 2018

    Made these for breakfast and they were delicious! My family ate them up quickly.

  2. Michelle Blackwood
    February 8, 2015

    You too Amanda, so good in everything both sweet and savory!

  3. Michelle Blackwood
    February 8, 2015

    I’m nuts about coconut, lol

  4. Michelle Blackwood
    February 8, 2015

    You are welcome, raspberry are delicious but I know the other fruits like strawberry, raspberry and blueberry will also be yummy!

  5. Michelle Blackwood
    February 8, 2015

    Oh yes, so delicious!

  6. Michelle Blackwood
    February 8, 2015

    Thanks Barrett, brown rice and sorghum flour are medium type flour they add to the structure of the blend. Sorghum flour is tasteless while brown rice flour has a nuttier taste. They are both whole grain flour that are high in fiber (they can be used similar to an all purpose blend). Almond meal is heavy-type flour it is high in protein, it also adds fat and sweetness to the blend.best use in sweet goods. Tapioca starch and potato starch are light-type flours, they are starches which act as binders and also make the blend lighter together(tapioca starch on its own will produce a heavier end product). Flaxseed meal, acts as an egg replacer and therefore binds the blend, adds lots of fiber and omega 3 fatty acids. Hope this helps:)

  7. Amanda @ cookie named desire
    February 8, 2015

    That lemon coconut sauce sounds amazing. I’m also really obsessed with coconut!

  8. kristy @ the wicked noodle
    February 7, 2015

    These pancakes look amazing!! Especially that lemon coconut sauce – yum!!

  9. Blessing
    February 7, 2015

    Using raspbery for pancakes is just a perfect combination. This looks very delicious and your recipe makes it so easy. Thanks for sharing.

  10. heather
    February 7, 2015

    you just cannot beat a stack of delicious pancakes on a weekend morning

  11. Barrett at Dirty Laundry Kitchen
    February 7, 2015

    These look delicious. Such a complicated flour blend. I’d love to know what each type does in terms of structure of the batter. I like how light they sound.