Strawberry Shortcake Pancakes

A perfect brunch recipe to impress your friends with!

Thin + light vanilla pancakes layered with almond butter, strawberries, almond milk yogurt, and cacao nibs. This combo is on point.

Gluten + dairy-free and can be made vegan.

Strawberry Shortcake Pancakes

Strawberry Shortcake Pancakes


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15 minutes | 6 pancakes


  • 1/2 cup Almonds

  • 1/4 cup Unsweetened Shredded Coconut

  • 1/2 cup All Purpose Gluten-Free Flour

  • 1 tsp Baking Powder

  • 1 tsp Cinnamon

  • 1 scoop Vital Proteins Collagen Peptides (Optional, leave out for vegan)

  • 2 Eggs (sub flax egg for vegan)

  • 2 tbsp Fourth & Heart Vanilla Ghee (Sub coconut oil for vegan)

  • 1 tbsp Apple Cider Vinegar

  • 1/4 cup Unsweetened Cashew Milk

  • 1 tsp Coconut Oil (Spray)

  • Toppings:

    • 1 cup Strawberries (Sliced)

    • 1 tbsp Almond Butter

    • 1/4 cup Unsweetened Almond Greek Yogurt (Kite Hill)

    • 2 tbsps Cacao Nibs


  1. In a blender combine almonds and shredded coconut until forms a flour.

  2. Add dry ingredients to a large mixing bowl: ground almonds + coconut, gluten-free flour, cacao powder, baking powder, and collagen peptides. Add to dry ingredients and stir to combine.

  3. In a separate small bowl combine wet ingredients: eggs (or flax egg), mashed banana, peanut butter, coconut oil, and water (or nut milk).

  4. Spray a large skillet with coconut oil and heat on medium-high. When hot, add batter in 1/3 cup portions to form pancakes. Flip when edges are cooked or bubbles start to form.

  5. Remove from skillet, layer pancakes, and add desired toppings: sliced strawberries, almond butter, almond milk yogurt, cacao nibs.

  6. Enjoy!

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Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?