Toasted Coconut-Strawberry Pancakes Recipe

Name: Toasted Coconut-Strawberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sliced strawberries; 1/4 cup sugar, divided; 3.06 ounces brown rice flour (about 2/3 cup); 1.05 ounces tapioca flour (about 1/4 cup); 0.95 ounce coconut flour (about 1/4 cup); 1.3 ounces potato starch (about 1/4 cup); 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/4 cups light coconut milk; 1/4 teaspoon vanilla extract; 2 large eggs; 1/3 cup diced strawberries; 8 teaspoons flaked unsweetened coconut, toasted

Servings: persons

2 cups sliced strawberries
1/4 cup sugar, divided
3.06 ounces brown rice flour (about 2/3 cup)
1.05 ounces tapioca flour (about 1/4 cup)
0.95 ounce coconut flour (about 1/4 cup)
1.3 ounces potato starch (about 1/4 cup)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups light coconut milk
1/4 teaspoon vanilla extract
2 large eggs
1/3 cup diced strawberries
8 teaspoons flaked unsweetened coconut, toasted

1
Combine sliced strawberries and 3 tablespoons sugar in a small bowl; stir well. Let stand 15 minutes.
2
While sliced strawberries stand, weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, remaining 1 tablespoon sugar, baking powder, and salt in a medium bowl; stir with a whisk. Combine coconut milk, vanilla, and eggs; stir with a whisk. Add to flour mixture, stirring with a whisk until smooth. Fold in diced strawberries.
3
Heat a nonstick griddle or large nonstick skillet over medium heat. Pour 2 1/2 tablespoons batter per pancake onto pan; cook 1 to 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned. Spoon sliced strawberry mixture over pancakes, and sprinkle with toasted flaked coconut.

337

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 13 ingredients. The key ingredients include: 2 cups sliced strawberries, 1/4 cup sugar, divided, 3.06 ounces brown rice flour (about 2/3 cup), 1.05 ounces tapioca flour (about 1/4 cup), and more.

Yes, Toasted Coconut-Strawberry 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!

Toasted Coconut-Strawberry Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions