Combine all the ingredients in a medium mixing bowl and mix well ensuring there are no lumps

Preheat a griddle to 350 degrees fahrenheit or a pan on the stove over medium heat

Grease your pan with your coconut oil and drop your coconut pancake batter down in the size of pancakes you want

Cook 3-4 minutes per side and ensure you watch them, they won't bubble like traditional pancakes so don't burn them

Once finished plate and top with the raspberry syrup below

Place your whole bag of frozen raspberries in your blender or food processor and chop up really small

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

Once the raspberries have boiled for 5-10 minutes reduce the heat to low and get a mesh strainer ready

Pour your syrup through the strainer pushing all the moisture through back into the pan and reserves your chunks of raspberry

Add your honey and simmer over low heat until ready to pour over your pancakes

Top everything with your raspberry chunks and enjoy