Coco-Nuts Pancake
A tropical twist on a breakfast classic—this recipe combines coconut pancake batter, berries, nuts, and Greek yogurt to create a balanced meal perfect for breakfast, post-workout, or even dessert. Bursting with flavor and nutrients, it's the perfect cozy dish for two.
Equipment
- 1 Griddle or pan Non-stick cast Iron preferred
- 1 Spatula For flipping pancakes
- 1 Mixing Bowl For batter preparation
Ingredients
- 320 g Coconut Pancake Batter Made with coconut flour, gluten-free
- 80 g Blueberry Compote Homemade or store-bought
- 60 g Whipped Greek Yogurt Full-fat, unsweetened
- 60 g Pecan Crumble Crushed pecans for texture
- 12 g Pecan Nuts Whole, for topping
- 30 g Blueberries Fresh, for garnish
- 35 g Raspberries Fresh, for garnish
- 6 g Coconut Chips Unsweetened, toasted
Instructions
- Prepare the coconut pancake batter fresh in the morning for the best texture.
- Divide the batter into four equal portions (about 80g each).
- Heat a griddle or non-stick pan over medium heat and pan-fry the pancakes until golden on both sides (about 3-4 minutes per side).
- Stack the pancakes in the center of the plate.
- Top with 60g of whipped Greek yogurt, followed by 80g of blueberry compote.
- Sprinkle 60g of pecan crumble, 12g of pecan nuts, and 6g of coconut chips over the top.
- Add a light dusting of icing sugar for presentation.
- Serve immediately and enjoy!
Notes
- For a dairy-free version, swap Greek yogurt with coconut yogurt.
- Add a drizzle of maple syrup or honey for extra sweetness.
- Store leftover batter in the fridge for up to 2 days; nuts and coconut chips in a cool, dry place.