Toasted Coconut Pancakes

Jump to Recipe
Drizzling maple syrup onto a stack of Vegan 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.

Baking sheet filled with toasted shredded coconut for making vegan 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.

Blender with dry ingredients for our vegan Toasted Coconut Pancakes recipe

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.

Mixing wet ingredients into dry for our delicious vegan toasted coconut pancakes recipe

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.

Baking sheet with freshly made vegan Toasted Coconut Pancakes and maple syrup for serving

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

Super coconutty
Perfectly sweet
Surprisingly healthy
& 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?

Stack of homemade Toasted Vegan Coconut Pancakes for a delicious breakfast

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!

Grabbing a bite of our Vegan Toasted Coconut Pancakes with extra maple syrup and toasted coconut

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
Baking sheet filled with Toasted Coconut Pancakes, syrup, and shredded coconut
4.88 from 40 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 (pancakes)
Course Breakfast
Cuisine Vegan
Freezer Friendly 2 Weeks
Does it keep? 3-4 Days



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


  • 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


  • 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)


  • 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.


*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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

      • Jennifer says

        These pancakes are delicious! I toasted my coconut in a frying pan with coconut oil while I was assembling the other ingredients.
        I skipped the maple syrup and sugar because I was making them for my 11 month old. I also used gf flour instead of spelt.
        My son ate his pancakes with almond yogurt on top, my husband had maple syrup and I had strawberry jam. Will definitely be making these again!

      • Freya Kristensen says

        Unfortunately I found these pancakes really dry. Not sure if I did something wrong? I used eggs in place of flax eggs and soy milk instead of coconut milk. After a couple rounds I added applesauce to the batter and I found this a pretty big improvement.

        • Support @ Minimalist Baker says

          Sorry to hear the first few turned out dry, Freya! We haven’t tried them with eggs, but think that could be the issue. How many eggs did you use?

          • Freya Kristensen says

            It didn’t occur to me that eggs could make the batter dry! I used two eggs, because I was too lazy to grind up flax seeds. Maybe I will try the recipe again as written and see if it’s different.

          • Support @ Minimalist Baker says

            Hi Freya, it’s possible that 1 egg would have worked, but we would suggest using a flax egg for best results.

  1. Natania says

    OMFG. Made these with oat milk and whole wheat flour but otherwise followed the recipe to a T and they were absolutely the best pancakes I’ve ever had. I wish I could eat these every day.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Natania. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  2. Jo Barton-Harvey says

    Absolutely adored these! Subbed oat milk and a tiny bit of canned coconut milk plus brown sugar for coconut sugar. Served with sliced banana and creme fraiche (vegan) plus a little maple syrup. Deliciously sinful! A new staple. Thank you!

  3. Tannis says

    I made these today, increased the servings to 12 and they were perfect. Toasted the coconut in a dry pan on the stove top and it was fine. Everyone enjoyed them. Served with maple syrup and a fruit salad of mangoes and blueberries. Very tasty. Thanks for the recipe.

  4. Tanya Scott says

    Made these today – delicious. I love and appreciate all of your pancake recipes – thank you! I used 1 part Pamela’s gf pancake mix and 1 part brown rice flour because that’s what I had on hand. And just 1tbsp coconut sugar because they were for my 4yr old and try to keep sugar on the low side. Delicious! And kid approved.

  5. Patricia says

    These are amazing!!! One of the best tasting pancakes I’ve ever had. Fresh raspberries on top! To tell you the truth, I didn’t even toast the coconut, so I only used A little more than half a cup. I was too hungry to wait. Yummy

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Patricia. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  6. Jacki says

    Great pancakes. I made the batter the night before which resulted in the pancakes being pretty dense and doughy, but hearty and delicious. My toddlers loved them so that’s all that really matters :)

  7. Liv says

    These look so yummy! Can the batter be made ahead of time? I’d like to make it in the evening and cook the pancakes in the morning. Thanks!

  8. Kelly says

    So I was super excited to make these. I followed everything to the exact EXCEPT replaced spelt with Bob 1:1 gf flour blend. I have been spending over an hour trying to get something I can eat from this and they are all rubbery, not cooked inside and wayyyyy too oily. SUPER bummed. I know I altered the recipe to make it GF but Bobs 1:1 is suppose to be able to replace other flours so idk what the issue is. I am so tired and hungry :(

    • Support @ Minimalist Baker says

      Hi Kelly, sorry to hear these didn’t work out for you! Unfortunately, this recipe wasn’t tested as gluten-free and although Bob’s Red Mill generally works as a replacement, sometimes it doesn’t depending on the other ingredients used. We would suggest trying our Gluten-Free Banana Oat Pancakes. It should work better with your gluten-free flour blend.

      • Alaina says

        I made them GF using all oat flour per your suggestions in the comments above. I really liked them. Maybe that’s an option for this poster.

  9. Liz says

    I bought spelt flour just to make this. It was delicious. I think I could reduce the coconut sugar to 1 T next time. We did not need to serve with maple syrup because it was plenty sweet already. I sliced some bananas on top.
    When I blended the toasted coconut and coconut sugar, I think the oil started coming out because it started clumping together. I had to blend the flour in also so that it wouldnt stay clumpy.
    I used a 1/4 cup batter per pancake and it made 9 pancakes. My husband, 3 year old, and I gobbled them up. Thanks!

  10. Ida says

    These were both easy and delicious! Subbed flax egg for chia egg and omitted the maple syrup in the wet mixture for less sugar and worked a charm!

  11. inexorabletruth says

    I can’t figure out what went wrong. The batter was delicious, but it fell apart on the skillet, and burned very easily. The only thing I did differently is I used melted coconut butter instead of coconut oil, because I didn’t have coconut oil. Was that the key element? The end result was burnt pancake nuggets. They were dry, yet doughy at the same time. I cooked them on medium high heat. Maybe I should’ve lower the heat? I just don’t know.

  12. Jess says

    This recipe is so delicious and has become one of my go-tos for an indulgent weekend breakfast. Thanks for so many great recipes!

  13. Erin Cassell says

    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. :)

    • Support @ Minimalist Baker says

      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.

  14. Madison says

    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!!

  15. KatH says

    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!!

  16. Alana says

    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 :)

  17. Jacque says

    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!!

  18. Janice says

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

  19. Yasmin says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  20. Virginia says

    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!

  21. Maria says

    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.

  22. Cindy says

    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?

  23. Eliza says

    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. :)

  24. Callie says

    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!

  25. Julia says

    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!

  26. Danna says

    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!

  27. Joel says

    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.

  28. Jk says

    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.

  29. Aprendizado says

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

  30. Olivia says

    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.

  31. Julie T says

    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!

  32. karen qureshi says

    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!

  33. Lee Zarkades says

    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!!!

  34. Yocunda says

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

  35. Brook says

    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!

  36. Maggie D says

    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!

  37. Igal says

    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,

  38. Carol P Casey says

    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.

    • Olivia says

      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.

    • Nirmal says

      coconut flour absorbs a lot of liquid, hence can’t be used to replace other flours in any recipes.. hope this helps?

  39. nirmal says

    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.

  40. April says

    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!

  41. Michelle @ Modern Acupuncture says

    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!!

  42. Olga says

    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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  43. Serena says

    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!!

  44. Meera says

    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.

  45. carolyn briggs says

    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.

  46. Anne says

    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!

  47. Emma {Emma's Little Kitchen} says

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

  48. Sharada says

    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.

  49. Liora (Allthingsloveli) says

    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 :)

  50. Margaret Webb says

    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 .

  51. Katherine says

    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!

  52. Lauren says

    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 :)

  53. Amanda | The Cinnamon Scrolls says

    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

  54. genevieve @ gratitude & greens says

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

  55. Besma says

    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!


  56. Lauren says

    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 :)

  57. Teresa Villegas says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  58. taylor says

    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. ;)

  59. Sarah says

    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…

  60. Chelsea says

    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 :)

  61. Sonia | BrightBird says

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

  62. Laura says

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

  63. Dana says

    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 :)

  64. Fran says

    Could I use this batter to make waffles instead?

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  65. Ann says

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

  66. Sharee says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  67. Mel @ The Refreshanista says

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

  68. Ana @ Ana's Rocket Ship says

    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.

  69. Karley says

    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!

  70. Kathryn @ The Scratch Artist says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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

      • Kathryn @ The Scratch Artist says

        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 :-)

  71. Brenda says

    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?

  72. KJ | Omnomherbivore says

    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!

  73. Emilie @ Emilie Eats says

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

  74. Denise says

    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.

    • Savannah says

      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!

    • Heather says

      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?

  75. Truc Pham says

    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!

  76. Kim@Kim's Cravings says

    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!!!

  77. Celeste @The Whole Serving says

    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.

  78. Emily @ Robust Recipes says

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

    • Siren says

      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.

      • Rowan says

        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.

        • amanda says

          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.

    • Laura @ Raise Your Garden says

      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!!!!!

    • Lisa says

      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!