Coconut Pancakes with Raspberries & Coconut Syrup (GF)

You all know that I love my healthy dose of pancakes in the morning. But to always eat the same type? Nah. I am a big fan of traditions but sometimes it is necessary to be creative and try something else. Banana pancakes? I love those. Buckwheat pancakes with pecans and raisins? Great as well. But I feel that it’s time for a little change, a little excitement, a little bit of coconut. How about some lush coconut pancakes, topped with not only fresh raspberries but also a dash of yoghurt, toasted pumpkin seeds and coconut syrup? Are you in for this? Great, let’s grab the pan and start frying!

coconut sweetness

Coconut syrup is a natural sweetener that is extracted from coconut tree flower blossoms. It has a lower glycemic index (GI) than maple syrup, which means that it doesn’t cause extreme sugar spikes if consumed in moderation (the GI ranks foods depending on how their carbohydrates affect our blood sugar levels). Coconut syrup is also rich in minerals such as potassium, zinc, iron and magnesium as coconut trees oftentimes grow on very rich soil. Coconut syrup also offers a wide range of amino acids (protein building blocks) and only needs to be remotely heated in order to achieve its naturally sweet flavour and consistency, a process that also helps to preserve the inherent enzymes of coconut. The taste is simply wonderful and caramelly, while the texture is thick and creamy. Dig in and drizzle some more of this liquid gold, fellow foodies!

Prep Time: 10 min

Cooking Time: 15 min

Total Time: 25 min

Servings: 2-3

For this recipe you will need:

3 eggs

1 tbsp flax seeds

¾ cup coconut milk

2 tbsp coconut syrup

¾ cup coconut flour

½ cup shredded coconut

¼ tsp baking powder

2 tbsp oats

coconut oil for the pan

to serve:

toasted coconut flakes

toasted pumpkin seeds

a sprinkle of coconut syrup

2 tbsp yoghurt of choice

fresh raspberries

Instructions:

In a food processor, combine the flax seeds, eggs, coconut milk and coconut syrup. Blend on high until all ingredients are well combined. Add in the coconut flour, shredded coconut, baking powder and oats. Blend again until you get a smooth batter (it won’t be very runny but instead a little bit firmer).
In a frying pan, heat some coconut oil and fry 4-5 small pancakes at a time. Flip them carefully so as not to destroy their shape.
Serve on a plate, topped with some yoghurt, fresh raspberries, toasted coconut flakes, toasted pumpkin seeds and a drizzle of coconut syrup.
Enjoy this beautiful morning on which you decided to treat yourself to a yummy batch of pancakes! ♥