Toasted Coconut Pancakes

Can I just say, you guys are the best?

A few weeks ago I shared these pancakes on Instagram and asked if it would be too forward to call them “Better than Sex Pancakes.” Most of you agreed it was a great name, a few of you were a tad embarrassed, and a handful of others offered up even raunchier title ideas. I was laughing all day reading your comments.

After doing more brainstorming about what to call these beauties, I went with something a little more tame and descriptive of what they actually are. But between you and me, these pancakes could totally live up to the name “better than sex cakes” because that’s how insanely delicious they are.

Your eyes will roll back.
You’ll want to devour them in seconds.
You’ll savor every bite.
They’ll leave you absolutely satisfied.

Friends, you’re gonna want these pancakes.

Do you shop at Trader Joe’s? It’s my go-to grocery store, because, awesome.

Every once in a while I spy a sample at their food counter that’s worth trying. My favorite one over the summer was Tuscan cantaloupe with fresh basil – genius!

One day I saw them sampling toasted coconut pancakes, and I squealed a little inside. The aroma had me hypnotized. But when I glanced over the ingredients on the box, I realized they were a no-go for me because of milk powder.

So, I took a mental note of the flavors and decided to get to work on my own version.

This recipe is simple to make, requiring just 10 ingredients and 30 minutes to make. Plus, it’s wholesome, with the addition of spelt flour and oat flour, and coconut sugar and maple syrup to sweeten. And can I just say, they’re a total FLAVOR BOMB?

Aside from my beloved Oatmeal Chocolate Chip Cookie Pancakes (which helped launched this blog), these are my new favorite.

Coconut is infused four ways. Yes, FOUR!

Shredded coconut
Coconut sugar
Coconut milk
& Coconut oil

One of my favorite parts is the sprinkle of coconut on the tops of the pancakes, added while cooking. SO, good.

Trust me friends, you’re going to want these pancakes in your life. They’re:

Fluffy
Pillowy
Tender
Super coconutty
Perfectly sweet
Surprisingly healthy
Easy
& Insanely delicious

Make these pancakes your new go-to lazy weekend breakfast. Or, if you need a special treat during the week, make the batter ahead of time (up to 2 days) and prepare them the morning of. If you’re really in a hurry, make up a batch and freeze them, and then reheat in the toaster, oven, or microwave.

My favorite toppings are more toasted coconut and a drizzle of maple syrup or agave. The result is something out of this world. Dare I say, better than sex?

If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Toasted Coconut Pancakes

Fluffy, 10-ingredient toasted coconut vegan pancakes made with spelt flour, natural sweeteners, and toasted shredded coconut. So delicious you’ll think you’re dreaming, plus, just 30 minutes required.

Author Minimalist Baker

Print SAVE SAVED

4.89 from 42 votes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 (pancakes)

Course Breakfast

Cuisine Vegan

Freezer Friendly 2 Weeks

Does it keep? 3-4 Days

Cook ModePrevent your screen from going dark

Ingredients

US Customary – Metric

COCONUT

• 3/4 cup shredded unsweetened coconut (plus more for cooking)
• 2 Tbsp coconut sugar (plus more for cooking)

DRY INGREDIENTS

• 1/2 heaping cup shredded coconut + coconut sugar mixture (see above)
• 1 ½ tsp baking powder
• 1 pinch sea salt
• 1 cup spelt flour
• 2 Tbsp rolled oats or oat flour

WET INGREDIENTS

• 1 Tbsp flaxseed meal (to make flax egg)
• 2 ½ Tbsp water (to make flax egg)
• 2 Tbsp melted coconut oil (plus more for cooking)
• 1 Tbsp maple syrup or agave nectar
• 1 heaping cup coconut milk beverage (in the carton, not canned // or sub almond milk)

Instructions

• Preheat oven to 350 F (176 C), and arrange shredded coconut on a baking sheet.
• In the meantime, prepare flax egg in small mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Set aside.
• Once the oven is preheated, add the coconut and bake for 3-5 minutes, stirring once to ensure even baking, until just slightly toasted (see photo), being careful not to burn.
• Add toasted coconut to a food processor or blender with coconut sugar. Blend to combine. Set aside.
• In a large mixing bowl, add heaping 1/2 cup (amount as original recipe is written // adjust if altering batch size) of your coconut mixture (from above | should be almost all of it), baking powder, sea salt, spelt flour, oats or oat flour. Whisk to combine.
• To the flax egg, add coconut oil, maple syrup, and coconut milk. Whisk to combine.
• Add wet ingredients to dry and stir until just combined, being careful not to over-mix. If the batter looks too thick, thin with a little more coconut milk. It should be semi-thick but pourable. Taste and adjust sweetness as needed.
• Let batter rest 5 minutes while preheating an electric griddle or skillet to medium heat (or about 325 degrees F). The surface should be hot, but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
• Generously grease griddle with coconut oil and pour ¼ cup measurements of batter onto griddle and gently spread into a small disc. Sprinkle on a little untoasted coconut and coconut sugar.
• Flip when bubbles appear in the middle and the edges appear slightly dry – about 3 minutes.
• Cook for 2-3 minutes more, or until fully cooked through in the middle.
• To serve, top with vegan butter and a drizzle of maple syrup or agave nectar, or toasted coconut.
• Leftovers will reheat well in the microwave or in a 350 degrees F (176 C) oven. Otherwise, freeze cooked pancakes in single layer on a baking sheet. Once frozen, transfer to a freezer-safe container or plastic bag for up to 2 weeks. Reheat in toaster, oven, or microwave.

Notes

*Nutrition information is a rough estimate calculated without additional maple syrup or agave.

Nutrition (1 of 6 servings)

Serving: 1 pancakes Calories: 171 Carbohydrates: 15.2 g Protein: 1.8 g Fat: 11.4 g Saturated Fat: 8.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 44 mg Fiber: 2.7 g Sugar: 8.4 g