Coconut Pancakes Toasted

A few weeks back, I posted these pancakes to Instagram, asking if calling them “Better Than Sex Pancakes” would be too offensive. Most people agreed, but a few were embarrassed. Others came up with even more raunchy title suggestions. I laughed all day long, reading your comments.

Do you shop at Trader Joe’s regularly? I always go to Trader Joe’s because it is awesome.

Sometimes, I see a sample on their food counter worth trying. The Tuscan cantaloupe and fresh basil were my favorites over the summer.

When I saw the kids eating toasted coconut pancakes, I was a bit excited. The aroma hypnotized me. When I read the ingredients, I saw that they contained milk powder.

It is easy to prepare, as it only requires ten simple ingredients and takes 30 minutes. It’s also wholesome with spelled and oats flours, maple syrup, and coconut sugar. They’re also a FLAVOR BOSS!

These are my new favorites, aside from my beloved Oatmeal Chocolate Chip Pancakes that helped launch this blog.

These pancakes will become your go-to weekend breakfast. If you want a special treat, prepare the batter up to two days in advance and cook it on the day. You can freeze a batch of these and then reheat them in the microwave, toaster, or oven if you are in a rush.



  • 1/4 cup unsweetened coconut shredded (plus extra for cooking).
  • Coconut sugar, 2 tbsp (plus additional for cooking).


  • A mixture of coconut sugar + 1/2 cup shredded coconut (see above).
  • 1 1/2 tsp Baking Powder
  • Sea salt, one pinch
  • 1 cup spelt flour
  • Use two tablespoons of oat flour or rolled oats


  • 1 Tbsp flaxseed meal (to make flax egg)
  • Use 2 1/2 tablespoons of water to make flax eggs.
  • Coconut oil, 2 tbsp.
  • 1 Tbsp of maple syrup or agave nectar
  • Coconut milk (in cartons, not cans // or substitute almond milk): 1 cup


  • Preheat oven to 350 F. (176 C) and spread shredded coconut out on a baking tray.
  • Prepare flax eggs in a small mixing bowl by mixing flaxseed and water. Let rest for 5 minutes. Set aside.
  • After the oven has been preheated, place the coconut in the oven and bake it for 3 to 5 minutes. Stirring once will ensure that the coconut is evenly baked.
  • Add the toasted coconut and coconut sugar to a processor or blender. Blend until combined. Set aside.
  • Should be almost all of it), baking powder, sea salt, spelled flour, oats, or oat flour. Mix well.
  • Add coconut oil, maple sugar, and coconut cream to the flax eggs. Combine by whisking.
  • Stir dry ingredients into wet, but do not overmix. If the batter is too thick, add a bit more coconut milk to thin it out. The batter should be semi-thick but still pourable. You can adjust the sweetness to your taste.
  • While heating an electric skillet or griddle to medium heat (325 degrees F), let the batter rest for 5 minutes. The surface should be warm but not scalding hot. Oil shouldn’t even smoke when it touches the surface.
  • Grease the skillet generously with coconut oil. Pour 1/4 cup of batter on the grill and spread gently into a small disk. Sprinkle coconut sugar and untoasted coconut on top.
  • Flip the jar when bubbles start to appear at the center, and the edges are slightly dried – this takes about 3 minutes.
  • Continue cooking for another 2-3 minutes or until the meat is fully cooked in the middle.
  • Serve with vegan butter, maple syrup, agave nectar, or toasted shredded coconut.
  • Leftovers can be reheated in a microwave or an oven set to 350 degrees F. If you don’t want to cook them, freeze them in a single layer on a cookie sheet. Transfer frozen pancakes to a plastic bag or container that is freezer-safe for up to two weeks. Reheat with a toaster or oven.

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