Minimalist Baker

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Toasted Coconut Pancakes

AMAZING VEGAN Toasted Coconut Pancakes aka Better Than Sex PANCAKES! So delicious, fluffy, and coconutty. #vegan #breakfast #pancakes #recipe #minimalistbaker

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.

VEGAN Toasted Coconut Pancakes aka Better Than Sex PANCAKES! So delicious, fluffy, and coconutty. #vegan #breakfast #pancakes #recipe #minimalistbaker

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.

VEGAN Toasted Coconut Pancakes aka Better Than Sex PANCAKES! So delicious, fluffy, and coconutty. #vegan #breakfast #pancakes #recipe #minimalistbaker

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.

AMAZING VEGAN Toasted Coconut Pancakes aka Better Than Sex PANCAKES! So delicious, fluffy, and coconutty. #vegan #breakfast #pancakes #recipe #minimalistbaker

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.

THE BEST VEGAN Toasted Coconut Pancakes aka Better Than Sex PANCAKES! So delicious, fluffy, and coconutty. #vegan #breakfast #pancakes #recipe #minimalistbaker

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?

Vegan Better Than Sex aka Toasted Coconut Pancakes! Fluffy, sweet, coconutty, AMAZING #vegan #pancakes #recipe #breakfast #minimalistbaker

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!

Vegan Better Than Sex aka Toasted Coconut Pancakes! Fluffy, sweet, coconutty, AMAZING #vegan #pancakes #recipe #breakfast #minimalistbaker

4.8 from 31 reviews
Toasted Coconut Pancakes
 
Print Friendly Version
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
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
Recipe type: Breakfast
Cuisine: Vegan
Serves: 6-8 pancakes
Ingredients
COCONUT
  • 3/4 cup (90 g) shredded unsweetened coconut, plus more for cooking
  • 2 Tbsp (24 g) coconut sugar, plus more for cooking
DRY INGREDIENTS
  • Heaping 1/2 cup (~45 g) shredded coconut + coconut sugar mixture (see above)
  • 1 ½ tsp baking powder
  • Pinch sea salt
  • 1 cup (120 g) spelt flour
  • 2 Tbsp (22 g) rolled oats or oat flour
WET INGREDIENTS
  • 1 flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water)
  • 2 Tbsp (30 ml) melted coconut oil, plus more for cooking
  • 1 Tbsp (15 ml) maple syrup or agave nectar
  • 1 cup + 1 Tbsp (250 ml) coconut milk beverage (in the carton, not canned | or sub almond milk)
Instructions
  1. Preheat oven to 350 F (176 C), and arrange shredded coconut on a baking sheet.
  2. In the meantime, prepare flax egg in small mixing bowl. Set aside.
  3. 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.
  4. Add toasted coconut to a food processor or blender with coconut sugar. Blend to combine. Set aside.
  5. In a large mixing bowl, add heaping 1/2 cup 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.
  6. To the flax egg, add coconut oil, maple syrup, and coconut milk. Whisk to combine.
  7. 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.
  8. 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.
  9. 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.
  10. Flip when bubbles appear in the middle and the edges appear slightly dry - about 3 minutes.
  11. Cook for 2-3 minutes more, or until fully cooked through in the middle.
  12. To serve, top with vegan butter and a drizzle of maple syrup or agave nectar, or toasted coconut.
  13. 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 for 1 of 6 pancakes without additional maple syrup or agave.
Nutrition Information
Serving size: 1 pancake (of 6) Calories: 171 Fat: 11.4 g Saturated fat: 8.9 g Carbohydrates: 15.2 g Sugar: 8.4 g Sodium: 44 mg Fiber: 2.7 g Protein: 1.8 g
3.5.3208

 

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131 Comments 10 ingredients or less, 30 minutes or less, Breakfast, Dairy-Free, Fall, Holiday, Nut-Free, Recipes, Refined Sugar-Free, Soy-Free, Spring, Summer, Sweet (dessert), Vegan, Winter

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danaHi, I'm Dana! I'm Dana! I am a food stylist, photographer, creator of the Food Photography School and author of the 31 Meals Cookbook and Everyday Cooking.

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Talk About It

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All commentsI made thisQuestions
  1. Catt says

    January 23, 2016 at 5:21 am

    These sound and look delightful but 24 grams of sugar for 3 pancakes not including additional syrup? Wow!

    Reply
    • Siren says

      January 23, 2016 at 12:18 pm

      Well, look at it this way, that’s about the same amount of sugar as 1.5oz of raisins, a little over 1 banana, or about half of a mango. Unless you are making savory pancakes, most of them have a lot of sugar in them, even if you use all natural sweeteners. I don’t say it to be rude, but a lot of people don’t realize how much sugar is in everything. It’s not bad for a once in a while treat, but this is not an everyday healthy breakfast.

      Reply
      • Dana @ Minimalist Baker says

        January 23, 2016 at 3:26 pm

        Thanks for sharing, Siren! xoxo

        Reply
      • Rowan says

        January 23, 2016 at 6:41 pm

        Yes, but unrefined sugars and refined sugars are a huge difference. Maple syrup & coconut sugar may be less refined than white sugar, but a banana’s sugar is no big deal unless you’re diabetic.

        Reply
        • amanda says

          May 5, 2016 at 6:58 am

          Rowan, if you know someone who is diabetic I would urge you to read the book by Dr. Neal Barnard. It is calledDr. Neal Barnard’s Program for Reversing Diabetes. Because banana or sugar is not the issue with diabetes. Here is a free video I found on YouTube for you to get a quick understanding. https://www.youtube.com/watch?v=CqCxVEAUjd0

          Reply
    • Laura @ Raise Your Garden says

      January 25, 2016 at 9:28 am

      You could always use xylitol…right?! And I always think maple syrup is overkill. Okay, maybe I just don’t like it because like bubbles, it’s sticky and with small children. I hate sticky! For me, this is how we celebrate Saturdays. Something yummy that doesn’t cost us $50 bucks at a restaurant. The coconut is the best part too!!!!!

      Reply
    • Lisa says

      October 23, 2016 at 8:57 am

      Coconut sugar and pure maple syrup are unrefined and your body can break them down effectively unlike the processed white table sugars. The syrup needs to be pure maple though, not the fake chemical stuff so be prepared to pay a little more. You still don’t want to go overboard of course but the amount in this recipe seems pretty reasonable. What I am not sure of is the coconut milk. Maybe it is just in the area that I live but I cannot get coconut milk in a carton that is not full of all sorts of stuff I don’t want to ingest. Not sure why you specifically say carton (not canned). I can get organic canned coconut milk with nothing else in it from Trader Joes. I have made these twice now with the canned and they are fabulous – even my son loves them and he is picky about his pancakes. I do need to put quite a bit more coconut milk in to thin them out though. Whipping up a double batch this morning so I can pop them in the toaster the rest of the week. Thanks Dana for the great blog and recipe!

      Reply
  2. Toshi Bakes says

    January 23, 2016 at 5:56 am

    These look delicious and healthy! (expect the sugar content but I’m cool with that xD)

    Reply
  3. Emily @ Robust Recipes says

    January 23, 2016 at 6:10 am

    Yum. Looks delicious. I wish I had the ingredients to make these pancakes them on this Saturday morning! :)

    Reply
  4. Celeste @The Whole Serving says

    January 23, 2016 at 6:57 am

    I’m still in bed reading this thinking about what to have for my Saturday morning breakfast. During the week I start every morning with a fruit and veggie smoothie but on weekends I like to have something different. Now I know what I’ll be having, have all ingredients. Thanks for what I know will be a delicious breakfast.

    Reply
    • Dana @ Minimalist Baker says

      January 23, 2016 at 3:26 pm

      Agreed! These are the perfect healthier weekend “splurge.” Hope you enjoy them, Celeste!

      Reply
  5. Kim@Kim's Cravings says

    January 23, 2016 at 7:14 am

    Love the idea of mixing the toasted coconut and coconut sugar and then adding the mixture to the pancakes! Can’t wait to try these!!!

    Reply
    • Dana @ Minimalist Baker says

      January 23, 2016 at 3:27 pm

      It really makes a difference! Hope you love them, Kim!

      Reply
  6. Truc Pham says

    January 23, 2016 at 8:54 am

    This looks delicious! I’m so happy that this is on the healthier side as well! Now that I’m going to be stuck inside most of the time because of the blizzard I have more time on my hands to make this in the morning! Thanks for sharing!

    Reply
  7. Denise says

    January 23, 2016 at 9:59 am

    Hubby and I had these pancakes this morning – absolutely delicious! I added part of a banana into the wet mixture so for banana fans, this complements the coconut nicely. I’ve made so many of your recipes and find them amazing. I’m definitely ordering up the cookbook — not only because I know it will be chock-full of great menus but because I want to say thank you for your blog, which is practical, beautiful and inspirational.

    Reply
    • Dana @ Minimalist Baker says

      January 23, 2016 at 3:27 pm

      So great! thanks for the sharing + for the kind words, Denise! xoxo

      Reply
    • Savannah says

      March 31, 2016 at 10:02 am

      We did this too! It was fantastic! We left out the coconut sugar completely and just used the bananas and maple syrup! It was plenty sweet, hearty and delicious!

      Reply
    • Heather says

      June 10, 2017 at 5:57 pm

      Did you simply add the banana or did you substitute it for another ingredient? I’m also wondering if I could use coconut flour instead of spelt?

      Reply
  8. Emilie @ Emilie Eats says

    January 23, 2016 at 10:21 am

    Gahhhh every time you post a pancake recipe, I get all giddy. It’s like I can smell the coconut in the air!

    Reply
    • Dana @ Minimalist Baker says

      January 23, 2016 at 3:27 pm

      It’s been a while! Hope you love these, Emilie! xoxo

      Reply
  9. KJ | Omnomherbivore says

    January 23, 2016 at 10:44 am

    Your breakfast recipes never fail to entice me!! These look soo good!! :D The smell of toasted coconut alone is enough to draw me in!! When I pick up some more coconut shred I’ll have to make these!

    Reply
  10. Brenda says

    January 23, 2016 at 11:09 am

    I love how pillowy they look! You’re the best Dana. I’ve noticed you have go-to ingredients for your recipes such as maple syrup (which I always replace with honey because how the heck do you get real maple syrup in Costa Rica?), coconut milk, and others, so I’ve tried to keep them in stock to try your wonderful creations, but this time I just don’t have spelt flour :( Vegan cooking is delicious, but a bit hard to find ingredients for :P Can you recommend a sub for spelt flour?

    Reply
    • Dana @ Minimalist Baker says

      January 23, 2016 at 3:28 pm

      Unbleached all purpose, whole wheat pastry, or oat flour should work here!

      Reply
  11. Kathryn @ The Scratch Artist says

    January 23, 2016 at 11:11 am

    This is happening tomorrow morning post my Tone It Up workout. Booyah! Instagram pics of empty pancake platters to follow :-) :-)

    Reply
    • Dana @ Minimalist Baker says

      January 23, 2016 at 3:28 pm

      Haha, yes! Love the Tone It Up girls! Do their workouts on lazy days where I just can’t make it to the gym. xoxo

      Reply
      • Kathryn @ The Scratch Artist says

        January 24, 2016 at 10:03 am

        Made em’! love em’! 10 out of 10!! Thanks for more kitchen deliciousness and inspiration <3
        P.S. You do Tone It Up on lazy days?! Some of their workouts are so intense (for me)! Majorly impressed :-)

        Reply
  12. Karley says

    January 23, 2016 at 11:15 am

    Dana another home run! These were a hit and actually made 12 for us! Subbed all purpose flour for spelt and brown sugar for coconut sugar and it worked just fine!

    Reply
    • Dana @ Minimalist Baker says

      January 23, 2016 at 3:29 pm

      Lovely! thanks for sharing your subs, Karley!

      Reply
  13. Liz says

    January 23, 2016 at 11:27 am

    OMG yes!!! These are the pancakes of my dreams— totally trying them tomorrow morning!

    Reply
  14. Ana @ Ana's Rocket Ship says

    January 23, 2016 at 12:25 pm

    I think I’m in heaven just looking at them!!! I haven’t even tasted them yet!!! I love finding foods that I can’t eat for whatever reason – and then recreating them myself!!! It’s like a mini personal high five inside.

    Reply
  15. Mel @ The Refreshanista says

    January 23, 2016 at 12:26 pm

    Hahaha! I love your description of these pancakes! They look super delicious :) suddenly feeling very hungry.

    Reply
  16. Cassie Tran says

    January 23, 2016 at 12:52 pm

    These look so so so fantastic with the coconut and the fluffiness! My god, I am getting hungry!

    Reply
  17. Trey says

    January 23, 2016 at 1:00 pm

    Can the oat flour be omitted or something else substituted in its place (e.g., coconut flour)?

    Reply
    • Dana @ Minimalist Baker says

      January 23, 2016 at 3:29 pm

      Hmm, haven’t tried them with coconut flour. I’d suggest subbing whole wheat pastry, or go all oat flour. Good luck!

      Reply
  18. Sharee says

    January 23, 2016 at 1:19 pm

    Another fab recipe. Made it this morning and its f-a-b-o-l-o-u-s!! Thanks Dana you are so awsome. I am grateful for your blog because it is really helping me and my family make health meals that are delicious and we can feel good about while we’re eating and still feel good afterwards. To all who complain whoa there’s way too much sugar or too much fat in the recipes on her blog just adjust it to your liking or don’t make it at all but please stop complaining. There’s fat and sugar and everything and your going to eat it sometime.

    Reply
    • Dana @ Minimalist Baker says

      January 23, 2016 at 3:30 pm

      Ha! Thanks for sharing + for the kind words, Sharee! You’re too sweet. Thanks for the love + support. xoxoxo

      Reply
  19. Ann says

    January 23, 2016 at 1:52 pm

    these sound so delicious, do you have a recommendation on a substitute for the spelt flour for someone with celiac?

    Reply
    • Dana @ Minimalist Baker says

      January 23, 2016 at 3:30 pm

      Try going all GF oat flour!

      Reply
  20. Sharon says

    January 23, 2016 at 2:15 pm

    Hi Dana – these sound delicious, but I need a GF version. Any suggestions? Thanks!

    Reply
    • Dana @ Minimalist Baker says

      January 23, 2016 at 3:30 pm

      Try going all GF oat flour!

      Reply
  21. Fran says

    January 23, 2016 at 3:15 pm

    Could I use this batter to make waffles instead?
    Thanks!

    On another topic, I made the almond Biscotti and it was really wonderful!

    Reply
    • Dana @ Minimalist Baker says

      January 23, 2016 at 3:31 pm

      Thanks Fran! Glad you enjoyed them. I haven’t tried these as waffles, but they should work! Let me know how it goes if you do!

      Reply
  22. Mason says

    January 23, 2016 at 3:54 pm

    Can it be morning so I can make these for breakfast!? I mean, what’s better than toasted coconut!?

    Reply
  23. Dana says

    January 23, 2016 at 4:55 pm

    So, when I read the title of the recipe to my (grown) daughter, she thought I said “buttered in sex”. I thought it was funny….thought I’d share the smile. And I can’t wait to make them :)

    Reply
  24. Jess says

    January 23, 2016 at 5:21 pm

    You had me at toasted coconut…. WOW!

    Reply
  25. Laura says

    January 24, 2016 at 1:58 am

    Thanks for the beautiful recipe!! Do you think there’s a way to turn these into waffles? Or is the batter too different?

    Reply
    • Dana @ Minimalist Baker says

      January 24, 2016 at 8:16 pm

      I wouldn’t think you’d have to alter the batter! Let me know how it goes, Laura.

      Reply
  26. Sonia | BrightBird says

    January 24, 2016 at 2:49 am

    This pancakes look soooo good!!! I would have definitely called them “Better than Sex Pancakes”!!!! hahahaha. Genious! :D

    Reply
  27. Grace | Eat Write Explore says

    January 24, 2016 at 2:58 am

    I am a coconut ADDICT. I will be making this today. Thank you for sharing!

    Reply
  28. amelia says

    January 24, 2016 at 4:49 am

    These look super delicious, I love anything coconut!

    Reply
  29. Chelsea says

    January 24, 2016 at 5:21 am

    Please tell me you’ve made toasted coconut butter before…it is seriously the most heavenly golden liquid. I make it almost weekly over the summer, when it’ll stay liquid at room temperature, but I also kinda love the thick, break-it-with-a-fork crumbly texture of it in the winter too. Just put any amount (but…preferably lots!) of toasted coconut in your blender/food processor, and you’ve got this liquid of the gods.

    I’m not obsessed, I swear :)

    Reply
    • Dana @ Minimalist Baker says

      January 24, 2016 at 8:16 pm

      Ah! I’ll have to try that! I haven’t!

      Reply
  30. Sarah says

    January 24, 2016 at 6:02 am

    Yum. These look delicious and toasty. On the topic of things that us vegans can’t take part in because of “nondairy creamer” or milk powder: this is a long shot, I realize, but do you have any leads on how to made a vegan taro bubble/boba tea? I learned the hard way that almost every taro mix contains non-dairy creamer powder and that, at most bubble/boba tea places, “almond milk” is not milk made from almonds but almond-flavored milk from a cow. Just curious if you’ve seen or heard anything…

    Reply
    • Dana @ Minimalist Baker says

      January 24, 2016 at 8:17 pm

      I’ll add that to my list!

      Reply
  31. taylor says

    January 24, 2016 at 7:11 am

    OMG Dana these are so good! I love coconut anything and these hit the spot. Tasted like coconut cake really! Asked my husband if they were better than sex and he said, “about the same.” haha. ;)

    Reply
    • Dana @ Minimalist Baker says

      January 24, 2016 at 8:17 pm

      haha, that’s a win in my book! ;D xoxo

      Reply
  32. Teresa Villegas says

    January 24, 2016 at 9:13 am

    Cooked these this Sunday morn w/kids (tweens 10 &11) and they loved them. Of course, they had to add Ghiradelli semi sweet choc. chips to the second round, which made it better for them (too sweet for me, I prefer w/o choc chips) but we had to cook them a little longer. I’ve been looking for the perfect pancake recipe for our family; so far this has won! Better than sex? Don’t remember, it’s so infrequent w/kids in the house. But! at least now we have some Sunday morning action with these pancakes!

    Reply
    • Dana @ Minimalist Baker says

      January 24, 2016 at 8:17 pm

      Ha! Glad the whole family enjoyed them. Nice addition with the chocolate! Thanks for sharing, Teresa ;D

      Reply
  33. Lauren says

    January 24, 2016 at 1:08 pm

    Made these this morning, and the turned absolutely delightful!!! My boyfriend, who is a non-vegan couldn’t believe these we’re dairy free – will be making these delicious pancakes any chance I get :)

    Reply
    • Dana @ Minimalist Baker says

      January 24, 2016 at 8:18 pm

      Yay! Thanks for sharing, Lauren!

      Reply
  34. Besma says

    January 24, 2016 at 1:48 pm

    Hi Dana,

    These look really, truly delicious. I’ve seen coconut pancakes around before but didn’t know how to make them, so thanks for posting the recipe. A little like banana pancakes but I bet they’re a whole lot tastier!

    Besma

    Reply
  35. Amy | Lemon and Coconut says

    January 24, 2016 at 2:11 pm

    Wow I NEED these pancakes, sold :)

    Reply
  36. genevieve @ gratitude & greens says

    January 24, 2016 at 6:46 pm

    Yum! I have a fan of all things coconut- just can’t resist it. These pancakes sound delish!

    Reply
  37. Amanda | The Cinnamon Scrolls says

    January 24, 2016 at 9:40 pm

    YAAASSS!! *high five* These sound incredible!! I’m so glad that you’ve brought these into existence, because I can tell they’re going to be my new weekend morning staple for some time to come. Well done, you! I’m so excited for next Sunday! :D

    Reply
  38. Lauren says

    January 25, 2016 at 6:39 am

    I adore coconut and Trader Joe’s! If these are anything like your vegan waffles they’ll soon be in our weekly rotation of breakfast recipes. Cannot wait to dig out of the blizzard and get to the store :)

    Reply
    • Dana @ Minimalist Baker says

      January 25, 2016 at 9:28 pm

      Ah, thanks Lauren! Hope you love them!

      Reply
  39. Katherine says

    January 25, 2016 at 8:29 am

    I agree, these are the best yet of all your pancake creations! Well worth the extra steps. They just had such good flavor, like a cookie almost. I used white spelt this time but might try sprouted spelt next go around. Thank you for these!

    Reply
    • Dana @ Minimalist Baker says

      January 25, 2016 at 9:27 pm

      Ah, yay! Thanks for the kind words, Katherine!

      Reply
  40. Margaret Webb says

    January 25, 2016 at 8:30 am

    HI -I made these for our Sunday breakfast yesterday. They were easy and worked out great. I used the sugar amount as written ~ as I haven’t used coconut sugar much (once before) so was not certain about the sweetness. We served them with maple syrup & blueberries and raspberries, and I found them not overly sweet but will use a tad less next time since the syrup is sweet. The house smelled great and we were very happy with the final product. We got 8 of them ~ 2 left over, so I heated them in the toaster over for my breakfast this morning before going to work. I’ll definitely make these again. I also mixed a bit of coconut with cinnamon to drizzle over the top of the pancakes as they cooked — YUM .

    Reply
    • Dana @ Minimalist Baker says

      January 25, 2016 at 9:27 pm

      Yay! Thanks for sharing, Margaret!

      Reply
  41. Ami@NaiveCookCooks says

    January 25, 2016 at 1:40 pm

    These do look good girl and that title would have been appropriate ;) Just saying!!

    Reply
  42. Lauren Gaskill | Making Life Sweet says

    January 25, 2016 at 2:14 pm

    This is sooooo going to be my new favorite pancake recipe! Sharing!

    Reply
  43. Liora (Allthingsloveli) says

    January 25, 2016 at 3:47 pm

    Looking forward to trying these with GF oat flour! It was just my birthday and I was looking for a good pancake recipe for breakfast! Will have to have a belated birthday breakfast :)

    Reply
    • Dana @ Minimalist Baker says

      January 25, 2016 at 9:26 pm

      Happy birthday! Let me know how it goes, Liora!

      Reply
  44. Sharada says

    January 26, 2016 at 7:23 am

    I made these this morning and they turned out great but I got a bit confused with the recipe. So in step one, when we arrange the shredded coconut on a baking sheet, is that the • 3/4 cup (90 g) shredded unsweetened coconut or the • Heaping 1/2 cup (~45 g) shredded coconut? There is something I’m not getting here which seems to result in some undesignated coconut. And that’s just sad.

    Reply
  45. Emma {Emma's Little Kitchen} says

    January 26, 2016 at 8:15 am

    Toasted coconut is so dreamy… and then you put them in a pancake?! *Bows down*. These do sound better than sex :)

    Reply
  46. soussuschef says

    January 26, 2016 at 9:34 am

    These look amazing! I love pancakes :)

    Reply
  47. Caroline says

    January 26, 2016 at 1:35 pm

    Could I sub buckwheat?

    Reply
  48. Anne says

    January 29, 2016 at 5:27 am

    These tasted fantastic! I could not get them fluffy, but that could be because I’m generally not good at making pancakes. :p But they tasted SO good that I am definitely going to attempt them again!

    Reply
  49. carolyn briggs says

    January 31, 2016 at 9:30 am

    I’ve been waiting to make these pancakes until we had company. They were worth the wait. The toasted coconut is such a delightful ingredient–I will use it again.
    Our guests came downstairs and said the whole house smelled delicious! Every bite of breakfast was such a pleasure. Thank you for starting our day off so well.

    Reply
  50. Meera says

    January 31, 2016 at 4:32 pm

    I make an Indian dessert with coconut and cardamom, so when I put the coconut in the oven to toast I sprinkled cardamom on. I absolutely love this recipe and my kids loved the cardamom toasted coconut.

    Reply
  51. Serena says

    January 31, 2016 at 5:43 pm

    These were wonderful! I just lacked a proper skillet/grindle/spatula situation so my pancakes got a little brown the first time around and fell apart thanks to my small, crappy spatula. The flavor was super delish though!!

    Reply
  52. Olga says

    January 31, 2016 at 8:08 pm

    Hello Dana, thank you so much for sharing your vegan recipes.
    For this evening’s dinner, I had a hankering for breakfast. So, I decided to try your recipe for toasted coconut pancakes. Your description was appropriate since they were delicious, perfectly sweet, and super coconutty, but they were not fluffy, pillowy or tender. Instead, they were quite dense. I was hoping that this recipe would be an improvement over some of the other vegan pancake recipes I’ve tried that similarly ended up dense. I followed your recipe using almond milk. I did not over stir the mix, and made certain that the pan was at the right temperature. Any suggestions?

    Reply
    • Dana @ Minimalist Baker says

      February 3, 2016 at 1:54 pm

      Hmm, that’s interesting! I haven’t heard that from anyone else yet. Assuming you didn’t change anything else about the recipe, I’m not sure what happened!

      Reply
  53. Andre TS says

    February 1, 2016 at 8:38 am

    Make mouth water. Can not wait to make this recipe =)

    Reply
  54. Michelle @ Modern Acupuncture says

    February 2, 2016 at 6:26 am

    I buy the toasted coconut pancake mix from Trader Joe’s and it is TO DIE FOR! So glad to have a recipe so I can just make myself instead of buying box after box! Yum!!

    Reply
  55. April says

    February 6, 2016 at 6:52 am

    sooooooooo good :) made these this morning for me and my boyfriend and we devoured them! Made 2 large pancakes though, not 6 (but they took up the whole plate)….that’s just how we roll when it comes to pancakes :) Thanks for posting this….gonna make these to impress our friends fo sho!

    Reply
  56. nirmal says

    February 10, 2016 at 8:25 am

    Hi Dana. I made these pancakes for my toddler ( after reducing the sugar). He loved them and enjoyed them with dash of almond butter. Thanks for great recipes. God bless you.

    Reply
  57. Carol P Casey says

    February 13, 2016 at 6:16 am

    Hi Dana, this recipe was a complete failure for me. The batter was not pourable it was extremely thick I had to add at least one more cup of milk and the batter still was even what you would call pourable. I still tried to cook them and it was one big “mash” for lack of better word. I love coconut and was so excited to cook these. I did substitute one egg instead of a flax egg because my vegan daughter wasn’t here. I also used coconut flour because I didn’t have spelt flour. What went wrong for me? Carol C.

    Reply
    • Olivia says

      March 27, 2016 at 2:51 pm

      Hey Carole,

      Coconut flour cannot be substituted easily for other flours! You should never replace more than 1\5 coconut for regular flour because it absorbs so much liquid. That’s probably what went wrong.

      Reply
  58. Igal says

    February 16, 2016 at 8:43 am

    Dear Dana,

    I just wanted to thank you for your wonderful recipe. I made it few days ago and it was simply delicious. A special thanks from my wife as well :)

    I’ve been following your blog for quite a while and you’re doing a great job!

    Thank you,

    Reply
    • Dana @ Minimalist Baker says

      February 18, 2016 at 4:57 pm

      So kind! Thanks Igal.

      Reply
  59. Maggie D says

    February 23, 2016 at 9:16 am

    Beautiful coconut pancake recipe – I love the taste of this! I do struggle with cooking time though. It seems like the pancakes are never completely done in the middle when I make them. I’m using a griddle and following your temp and time recommendations. Not really sure what I’m doing wrong!

    Reply
  60. Brook says

    February 24, 2016 at 9:09 am

    omg deliciousness overload! soooooo damn good! I had to sub some ingredients for what I had on hand, I used turbinado sugar instead of coconut and almond milk instead of coconut. I can only imagine these cakes would be even better and coconutier with the recipe as stated. Oh, and I put chocolate shavings on top, cuz ya know, everything’s better with chocolate!! will make again and recommend!

    Reply
  61. Yocunda says

    February 28, 2016 at 8:18 am

    I just made these pancakes and they were delicious. I don’t think you really need to add syrup afterwards!!! Love your recipes!!!

    Reply
  62. Lee Zarkades says

    February 29, 2016 at 6:57 pm

    Made these yesterday for a Sunday morning brunch with my 3 coconut ladies. They were absolutely amazing!!! Offered maple syrup and coconut jam as well as additional toast coconut (can you really ever have too much for the coconut ladies???). I sent the extra batter home with a friend as I knew I couldn’t be trusted with it. The 5 leftover ones I warmed in the oven this morning and they were just as tasty! Thank you, thank you, thank you!!!

    Reply
  63. karen qureshi says

    March 13, 2016 at 5:57 am

    We made these Saturday on mothers day with my son, with raspberries strawberries blueberries and blackberries with maple syrup -no coconut so used count flour almond flour and spelt flour -My son said they were amazing!

    Reply
  64. Julie T says

    March 25, 2016 at 9:35 pm

    We had these for dinner tonight and they were grand! My husband said they were the best pancakes he ever had-and he has had a lot of pancakes! Only complaint was I didn’t double the recipe! I don’t think there has been a recipe of yours that we have tried that hasn’t just been great! Thank you! You have made our recent transition from Vegetarian to Vegan quite an adventure!

    Reply
  65. Olivia says

    March 27, 2016 at 2:47 pm

    Despite all the coconut in them, these didn’t turn out very coconutty. I still ate the whole batch, but I think I prefer the intense flavor in the banana oatmeal pancakes.

    Reply
  66. Aprendizado says

    March 31, 2016 at 10:06 am

    I loved the pancakes congratulations for the post! I made them on Sunday morning and all kind fell in love kk thank you!

    Reply
  67. Holly says

    April 2, 2016 at 7:48 pm

    I don’t have spelt flour, can I use coconut flour instead?

    Reply
  68. Jess Jo says

    April 11, 2016 at 7:31 pm

    Can I make this just using oat flour, or even coconut flour?

    Reply
  69. Jk says

    April 24, 2016 at 9:20 am

    Delicious and fluffy! I used 1/2 cup whole grain spelt and 1/2 cup of your gf AP blend. Love your recipes. Especially the ones using maple syrup and honey as sweeteners.

    Reply
  70. Mike says

    April 28, 2016 at 6:45 pm

    Great recipe , I try to do this weekend . I love pancakes.
    Thanks for sharing!

    Reply
  71. Joel says

    May 15, 2016 at 11:54 am

    Minimalist? But 10 ingredients are needed, instructions are long and so many kitchen utensils are needed. I don’t want to spend the day looking for ingredients in different supermarkets and doing dishes. Please lets be minimalist.

    Reply
  72. Danna says

    June 7, 2016 at 9:18 pm

    Hi Dana,
    I was just wondering what you mean by coconut beverage? As in, not coconut milk? The coconut milk and cream I buy are both in cartons so I’m not sure what to use, maybe you mean coconut water?
    I’m not in the US so a specific brand or Trader Joe’s item won’t help. Can’t wait to make these!
    thanks,
    Danna

    Reply
    • Dana @ Minimalist Baker says

      June 9, 2016 at 2:16 pm

      As in, canned!

      Reply
  73. Kai says

    June 13, 2016 at 9:01 pm

    Absolutely adore your site + Instagram! Is there a substitute for a flaxseed egg?

    Reply
  74. Julia says

    July 23, 2016 at 1:28 pm

    Tried to make these gluten free at first by using almond meal…did not work haha. i was being way too optimistic. they turned out delicious though once i added some regular flour! i would maybe add some more sweetener next time…not sweet enough for me personally!

    Reply
  75. Callie says

    August 1, 2016 at 6:03 pm

    Literally so good!!!! I froze a bunch and it’s great to have a quick go to snack that I made with fresh ingredients. I make it a meal by eating it with fresh fruit. And I add a thin layer of peanut butter on the pancake and have it with a little syrup. Love it. I’ve made a couple of your recipes and love them all! Especially the quinoa taco meat. Keep doing what you do because you are making the world a healthier place!

    Reply
  76. Eliza says

    October 15, 2016 at 12:15 pm

    These pancakes were delicious!

    I just made these this morning. The only thing I had to go out and get was the coconut flakes. I used brown sugar in place of the coconut sugar, 1/2 all-purpose flour and 1/2 whole wheat instead of spelt, and almond milk for the coconut milk.

    I followed the steps exactly except I did not blend up the coconut flakes after toasting them. Frankly, it was because I didn’t want another dish to wash! :) And, it saved me a little bit of time. Plus, it added a bit of crunchiness to every bite.

    Thank you for the recipe! It’ll definitely be a go-to. :)

    Reply
  77. Drew says

    October 16, 2016 at 8:17 am

    Followed the recipe to the letter and the result was a mushy nightmare that never solidified into a cake.

    Reply
  78. Cindy says

    October 24, 2016 at 5:03 am

    This looks amazing. I love anything coconut! Does anyone know how many people this will serve? Would it be a good idea to halve the recipe if I’m just making it for myself?

    Reply
    • Dana @ Minimalist Baker says

      October 24, 2016 at 10:58 am

      This will serve 2.

      Reply
  79. Maria says

    November 26, 2016 at 10:37 am

    Yes, but unrefined sugars and refined sugars are a huge difference. Maple syrup & coconut sugar may be less refined than white sugar, but a banana’s sugar is no big deal unless you’re diabetic.

    Reply
  80. Virginia says

    December 11, 2016 at 8:27 am

    Me and my boyfriend’s favourite pancakes! When I want to make pancakes that’s the recipe I use, at some point I’ll give a go to the chocolate chip and oat one you have, but for now can’t stop eating this!

    Reply
  81. Yasmin says

    December 26, 2016 at 2:16 am

    Hi
    I have tried coconut pancakes with coconut flour..and they were really terrible!like all the recipes that I have tried!
    I am on a really mean diet, and can only have alternative flours (quinoa, millet, buckwheat, coconut) and am also not allowed oats. Could I replace the spelt flour with any of the alternative ones, and could I use oat bran or sth else instead of oats? I really would love to try these ones.. they look delicious!

    Reply
    • Dana @ Minimalist Baker says

      December 26, 2016 at 10:52 am

      Hmm, that’s tricky. Coconut flour isn’t my favorite, but can be used in very moderate amounts, even in this recipe. Otherwise, I’d say quinoa or (untoasted) buckwheat flour would be best!

      Reply
  82. Janice says

    December 27, 2016 at 5:11 pm

    Que receita maravilhosaaaa!!
    Vou fazer imediatamente… E pra quem gosta de receitas, posso ensinar a fazer salgados congelados para vender.

    Reply
  83. Danie says

    January 10, 2017 at 3:37 pm

    have you ever tried subbing applesauce for the oil? trying to cut out oils…these pancakes are delish though :D

    Reply
  84. Jacque says

    January 11, 2017 at 2:15 pm

    Hi Dana,
    Just wanted to say thanks for this beautiful blog! Although I have never posted, I’ve made several of your vegan recipes (and a few others) and have loved them ALL. I ran across this one looking for some breakfast options for my ten year old twin nieces who will be living with me for a few months and I can’t wait to try these coconut pancakes! Not only do the recipes make my hope for a total vegan lifestyle look more promising–it also gave me the courage to experiment with food. The 10-ingredients or less kept me from feeling like I was being wasteful (which I definitely can’t afford to be) and so far I have only tossed out one faux pas! :) I wish you much fun and financial success with food!!

    Reply
  85. Janettouts says

    January 18, 2017 at 6:50 am

    fun science homework games for elementary school kids
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    Reply
  86. Alana says

    January 29, 2017 at 11:00 am

    Just made these for Sunday morning breakfast and they were as delicious as they sounded. Nice and light and fluffy. I used a real egg instead of a flax one as well as light coconut milk in the can and they still turned out perfect! My hubby gave them 10/10 :)

    Reply
  87. KatH says

    April 2, 2017 at 8:35 am

    I used unbleached white flour, 1 good teaspoon of Vietnamese cinnamon, unsweetened soy milk. My coconut was already very fine so omitted the food processing step. These pancakes were ZOWIE!!

    Reply
  88. Callie Gallagher says

    September 3, 2017 at 4:15 pm

    Can I use coconut or almond flour instead of spelt?

    Reply
    • Support @ Minimalist Baker says

      September 4, 2017 at 9:31 am

      Hi! Unbleached all purpose, whole wheat pastry, or oat flour should work!

      Reply
      • Julianne says

        September 17, 2017 at 6:55 am

        Is there a way to avoid any wheat/all purpose/grain flour and still have these bind together?

        Reply
        • Support @ Minimalist Baker says

          September 17, 2017 at 9:22 am

          Hi Julianne! You would need at least one of them for binding purposes!

          Reply
  89. Madison says

    January 17, 2018 at 7:04 am

    These are delicious! I used all oat flour because I didn’t have spelt, and I halved the coconut sugar and maple syrup ? Sooo good!!

    Reply
  90. Erin Cassell says

    March 25, 2018 at 8:28 am

    I read comments I did not see an answer to my exact question. Could I substitute Coconut flour FOR the shredded coconut that you are putting into the blender? Isn’t it the same thing? doesn’t the coconut toast a bit when cooked on the griddle? I have coconut flour I was hoping to use. :)

    Reply
    • Support @ Minimalist Baker says

      March 25, 2018 at 10:37 am

      Hmm I am not sure that would work, but if you give it a try, report back! We haven’t tried and can’t say for sure.

      Reply

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