Coconut Pancakes With Raspberry Reduction

Serving 4 people

15 min


  • coconut flour 8 tbsp coconut flour
  • coconut milk 6 tbsp coconut milk
  • coconut oil coconut oil for pan
  • eggs 6 eggs
  • raspberries 12 ounces of frozen red raspberries
  • raw honey 3 tsp raw organic honey, melted
  • sea salt 1/2 tsp sea salt
  • water 1/2 cup water
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How to make it

  1. Combine all the ingredients in a medium mixing bowl and mix well ensuring there are no lumps
  2. Preheat a griddle to 350 degrees fahrenheit or a pan on the stove over medium heat
  3. Grease your pan with your coconut oil and drop your coconut pancake batter down in the size of pancakes you want
  4. Cook 3-4 minutes per side and ensure you watch them, they won't bubble like traditional pancakes so don't burn them
  5. Once finished plate and top with the raspberry syrup below
  6. Place your whole bag of frozen raspberries in your blender or food processor and chop up really small
  7. Add your raspberries to a medium sauce pan with your water and bring to a boil, ensuring you continually stir or they will bubble over
  8. Once the raspberries have boiled for 5-10 minutes reduce the heat to low and get a mesh strainer ready
  9. Pour your syrup through the strainer pushing all the moisture through back into the pan and reserves your chunks of raspberry
  10. Add your honey and simmer over low heat until ready to pour over your pancakes
  11. Top everything with your raspberry chunks and enjoy