Coconut Pancakes with Raspberry Reduction

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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
Ingredients
Pancakes
Syrup
Instructions
Pancakes
  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
Syrup
  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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64 Comments

  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!

  8. The flavor of the pancakes where good. However, the batter was so thick that I had trouble handling it. The didn’t pour like batter, but had to be handle like dough. I followed the directions to the letter since this was my first time thinking the batter would “cook down”. I definatley recommend adding more water or coconut milk to get the right consistancy. Mine don’t look anything like the ones in the picture here.

    1. Marvin how long was the batter sitting before using it. I will have to add a note but when you are using coconut flour you must use it right away as it continues to absorb moisture drying the batter out

      1. This is good to know. I did let my batter sit while I prepared another dish. I added a bit more coconut milk. They were still good. Also, for the sauce I used strawberries and it was delicious. Thank you. Next week I will try the pumpkin recipe : )

  9. Wow.. I could hardly choke these down. They were so flat and off tasting to me. I didn’t dig this recipe at all!

    1. Really Matthew I’m sorry to hear that. Most people love this recipe. You can try adding some more coconut milk. The one thing with these is if you let the batter sit the coconut flour just sucks up more and more moisture which can dry them out. Sorry again

  10. These were awesome! Made them this morning with a little added vanilla and cinnamon, and my toddler and I gobbled them up. They reminded me a little of french toast via a pancake. Thanks a ton for this recipe!!

  11. Hey guys! Quick question…. looking up the nutritional stuff on the coconut flour and it looks like it’s got around 17 grams. Isn’t that a pretty good amount if you’re on the Paleo diet? Don’t get me wrong, I understand that its a ton better for you than regular flour. Just thought I would ask for some help and help.

  12. These were AWESOME!!! My daughter said can we have these again? Like for breakfast AND lunch tomorrow… I WILL be making this again SOON!!

  13. OMG these were so good!! I didn’t make the reduction sauce (I didn’t have raspberries). Instead I added blueberries to the cooking pancakes before I flipped them. My 5 year old (who isn’t really a coconut fan) LOVED them!!! Thank you again for a great recipe!!

  14. It’s Shrove Tuesday tomorrow and my little boy has been looking forward to pancakes. I think I’ll make these with him (feeling brave!) and save some for our dessert. Thanks!

    1. Just made ‘em and they were really good. I only had five eggs–I seem to have an egg thief in the house!–so just slackened the batter with extra coconut milk. My boys loved them. Thank-you so much, George!

  15. These were AMAZING!!!!! They turned out perfectly and were so yummy. I used a mango-strawberry reduction which was awesome. I didn’t use any agave or other sweetner, just the fruit and a tsp of vanilla extract. The only thing missing was a little bacon on the side ;)

  16. Yum! Love this recipe. I make coconut pancakes a lot when the rest of the family is having pancakes, but the raspberry reduction is a great idea!

      1. Mine also came out really thick, almost like bread dough. I really had to keep adding coconut milk and eventually almond milk to get the consistency closer to pancake batter. Much denser than a regular pancake, but really good. Do you think the addition of baking powder would help to “lighten it up”?

  17. First of all, thank you so much for your service to our country from me and my late husband. He always shook a soldier’s hand and said thank you.

    Secondly, thank you for sharing your wonderful recipes with us :) This one is the first I’ve tried since finding you a few days ago, but I will be trying many more. These are very good with some natural peanut butter and sugar free maple syrup. I don’t eat sugar or grains, so your site is perfect for me with very limited adjustments. I’ll be sending my friends to you, too ;)

  18. I’ve tried a lot of different pancake recipes from various sites and I just finished making these for my family (just honey instead of the sauce) and my wife, for the first time, liked these coconut pancakes! Great recipie!

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