Strawberry Coconut Pancakes Recipe

Name: Strawberry Coconut Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PANCAKES:; 1/3 cups Greek Yogurt, Plain; 2 whole Egg Whites; 1/2 teaspoons Coconut Extract; 1/3 cups Spelt Pancake Mix Or See Below For From Scratch Pancakes; 1/2 teaspoons Coconut Sugar Or Regular Sugar; 1/2 cups Strawberries, Fresh, Diced Up; FOR THE SPELT PANCAKE MIX ALTERNATIVE:; 1/3 cups Whole Wheat Pastry Flour; 1/2 teaspoons Baking Soda; 1 dash Salt; FOR THE TOPPINGS:; 1/2 cups Fresh Diced Strawberries; 1/4 cups Greek Yogurt, Plain; 1/4 teaspoons Coconut Extract

Servings: persons

FOR THE PANCAKES:
1/3 cups Greek Yogurt, Plain
2 whole Egg Whites
1/2 teaspoons Coconut Extract
1/3 cups Spelt Pancake Mix Or See Below For From Scratch Pancakes
1/2 teaspoons Coconut Sugar Or Regular Sugar
1/2 cups Strawberries, Fresh, Diced Up
FOR THE SPELT PANCAKE MIX ALTERNATIVE:
1/3 cups Whole Wheat Pastry Flour
1/2 teaspoons Baking Soda
1 dash Salt
FOR THE TOPPINGS:
1/2 cups Fresh Diced Strawberries
1/4 cups Greek Yogurt, Plain
1/4 teaspoons Coconut Extract

1
Mix Greek yogurt, egg whites, and coconut extract in a small bowl. Set aside.
2
In a separate bowl combine spelt pancake mix and sugar. (Instead of the spelt pancake mix, you can combine the above listed amounts of flour, baking soda and salt in a small bowl, then add it together with the sugar.)
3
Combine the wet and dry ingredients and whisk till evenly mixed. Fold in 1/2 cup strawberries.
4
Place a non-stick skillet over medium heat and place 1/4-cup batter onto skillet and cook till bubbles start appearing through the top of the pancake and then flip and cook the other side. Cook for about 2 minutes per side. Remove cooked pancakes from the skillet and repeat with the remaining batter.
5
For the topping:
6
Put 1/2 cup strawberries in a microwave safe bowl and cook them in the microwave for about 15 seconds, mash with a fork, and cook for another 15 seconds until soft.
7
Meanwhile in a small bowl, add 1/4 cup Greek yogurt with coconut extract. Mix until combined.
8
Top pancakes with Greek yogurt mixture and warmed strawberries.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE PANCAKES:, 1/3 cups Greek Yogurt, Plain, 2 whole Egg Whites, 1/2 teaspoons Coconut Extract, and more.

Yes, Strawberry Coconut Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Coconut Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions