Toasted Coconut Pancakes

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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 41 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

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My Rating:

  1. CJ says

    These came out excellent! The coconut flavor is pronounced but not overpowering. I did sub in all purpose flour for the spelt, brown sugar for the sweeteners, and melted butter for the coconut oil. My batter did come out thick, but most of my pancake batters come out thick, so I think it’s a me issue.

    I will admit, though, the main reason I made coconut pancakes was so I had something to eat with grilled pineapple 🤣

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, we haven’t tested making the pancakes in the oven (like sheet pan pancakes), but they could definitely be reheated in the oven!

      • 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.

        • Avatar for Dana @ Minimalist BakerSupport @ 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.

          • Avatar for Dana @ Minimalist BakerSupport @ 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.

  2. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  3. 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!

  4. 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.