Coconut Pancakes with Raspberry Reduction


One of the hardest things I see people struggling with after switching their diets, is coming up with breakfast ideas.  Here is a super simple one that you can change in so many different ways to keep it interesting.  Feel free to experiment and enjoy every bite.

5.0 from 2 reviews
Coconut Pancakes with Raspberry Reduction
Prep time
Cook time
Total time
Serves: 4
  1. Combine all the ingredients in a medium mixing bowl and mix well ensuring there are no lumps
  2. Preheat a griddle to 350 degrees fahrenheit or a pan on the stove over medium heat
  3. Grease your pan with your coconut oil and drop your coconut pancake batter down in the size of pancakes you want
  4. Cook 3-4 minutes per side and ensure you watch them, they won't bubble like traditional pancakes so don't burn them
  5. Once finished plate and top with the raspberry syrup below
  1. Place your whole bag of frozen raspberries in your blender or food processor and chop up really small
  2. Add your raspberries to a medium sauce pan with your water and bring to a boil, ensuring you continually stir or they will bubble over
  3. Once the raspberries have boiled for 5-10 minutes reduce the heat to low and get a mesh strainer ready
  4. Pour your syrup through the strainer pushing all the moisture through back into the pan and reserves your chunks of raspberry
  5. Add your honey and simmer over low heat until ready to pour over your pancakes
  6. Top everything with your raspberry chunks and enjoy

  ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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  1. Sunday brunch was amazing thanks to your recipe! I’m a rookie to the lifestyle but everything I’ve tried from your kindle fire app has been very good. Thanks for helping me get started on my journey :)
    P.S. I would even make these for the unsuspecting traditional pancake eaters they were that good.

  2. These were the best paleo pancake I’ve had so far (out of almost 2 years searching and experimenting!). I tweeked it a bit with added banana, vanilla, and cinnamon, but the texture of it is what sold me! Nom nom!

  3. Im new to paleo cooking, what kind of coconut milk should I use?? the canned kind? sorry if this is a stupid question lol

  4. These are amazing! Just made a small batch (2 egg) and added a mashed banana to the batter. It yielded a huge plate of pancakes and they were so good I ate the lot! So quick too. Thank you for revolutionising my breakfast!

  5. I’ve been enjoying these pancakes for quite a while. Some modifications that I use are to add 1T vanilla and substitute coconut milk with either cream or butter milk.

  6. Sensational! Mine turned out perfectly and the batter was spot on. The only thing I did differently (due to the comments) was add one extra dash of coconut milk. I did make the batter quickly though and cooked them right away.

  7. I am brand, spanking new to this paleo thing. The pancakes look really delicious in the picture, but mine turned out nothing like the ones in the picture! I followed your recipe to a T & put the batter in the pan immediately like you said, but the batter was very thick. I kept adding more coconut milk to it, I see now that I can add water. Because of all the good reviews, I was expecting them to taste much better. They were ok, but very bland to me. I tried putting some reduced sugar strawberry preserves, but didn’t like that. Tried some fresh blueberries, not fond of that either. They were best plain. I’m not knocking your recipe, it could be that I’m used to light, fluffy pancakes smothered in butter & syrup! I will try the recipe again. Any suggestions on adding some flavor to the batter? How did you get yours to look so nice? The last 2 finally started looking like pancakes, guess it takes a bit to get the hang of flipping them!

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