Go Back

Coconut Pancakes with Raspberry Reduction

George Bryant
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4



  • 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