Coconut Pancakes with Strawberry Reduction

Serves 4

Pancake Ingredients:

  • 4 eggs (best room temperature)
  • 1 cup coconut milk
  • 2 tsp vanilla extract
  • 1 tbsp date paste
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • Coconut oil

Strawberry Reduction:

  • 4 cups fresh strawberries
  • Zest of 1/4-1/2 lemon

Strawberry Reduction: Wash, remove green, hull, and quarter strawberries. Place in large saucepan or pot. Cook over medium heat. Stirring occasionally, cook for about 10 minutes. At this point, add zest, and cook for an additional 5 minutes or until desired consistency.

Coconut Pancakes: Preheat skillet over medium-low heat with a small amount of coconut oil. In a small bowl, beat eggs until frothy. Add coconut milk, vanilla, and date paste. In a separate medium bowl, combine flour, baking soda, and sea salt – mix well. Stir wet mixture into dry mixture until coconut flour is incorporated. Pour a few tablespoons of batter into pan to make each pancake. Pancakes should be small in circumference, but reasonably thick. Cook until golden, about 2-3 mins, flip, and then again on the other side. Serve with Strawberry Reduction.

Recipe adapted from:




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