Oven-Baked Coconut Almond Pancake | mysequinedlife.com

Oven-Baked Coconut Almond Pancake

Make breakfast special with this oven-baked coconut almond pancake! Featuring the flavors of chewy coconut flakes, almond extract, and a splash of orange juice, it’s soon to be an A.M. favorite. It puffs up as it’s baked in a cast iron skillet. 
Course Breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 233kcal
Author Alyssa


  • 1/2 cup flour
  • 1 dash salt
  • 1/4 cup milk (your preferred variety)
  • 1/4 cup orange juice
  • 1/2 cup egg whites
  • 1/2 tsp almond extract
  • 2 tbsp granulated sugar
  • 1/4 cup unsweetened flaked coconut
  • Confectioners' sugar for garnish


  • Preheat oven to 425º F.
  • Whisk flour and salt together in a medium-sized bowl.
  • Combine milk, orange juice, egg whites, almond extract, and granulated sugar together in a separate bowl.
  • Pour wet ingredients into dry and combine, but don't overmix. Stir in flaked coconut.
  • Pour mixture into oven-safe skillet (I used cast iron) and bake for 15 minutes. Pancake will puff, then deflate quickly once it's out of the oven.
  • Invert pancake onto plate and dust with confectioners' sugar. Drizzle with maple syrup if you'd like. Cut into slices and serve immediately.


I inverted the pancake onto a plate, and then transferred it back into the cast iron skillet for the pictures! :)
Nutrition facts omit optional confectioners' sugar garnish and assume 1% milk used.


Calories: 233kcal | Carbohydrates: 42g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 150mg | Potassium: 252mg | Fiber: 1g | Sugar: 17g | Calcium: 40mg | Iron: 2mg