Our Toasted Coconut Pancakes with Nutella Syrup Recipe are light and fluffy coconut pancakes made with coconut milk, Greek yogurt and shredded coconut for rich tropical flavor. The wow-factor is a drizzle of a warm homemade Nutella maple syrup! These easy pancake recipe are finished with fresh raspberries and toasted coconut flakes for a delicious breakfast or brunch! If you’re looking for coconut pancake recipes or a special weekend breakfast, this recipe is simple to make and full of chocolate, coconut, and berry goodness.

Toasted Coconut Pancakes with Nutella® Syrup in honor of International Pancake Day! www.cookingwithruthie.com

Why I love Toasted Coconut Pancakes with Nutella Syrup Recipe

Today’s Toasted Coconut Pancakes with Nutella Syrup Recipe are all you ever dreamed of in a pancake! Mmmmm hmmm. The pancakes are moist and rich with that bit of coconut flavor, topped with some Nutella Syrup and fresh raspberries! It’s all about the wow factor with these babies!

Try whipping these delightful Toasted Coconut Pancakes with Nutella Syrup Recipe for your weekend brunch or even brinner!

Ingredients in Toasted Coconut Pancakes with Nutella Syrup Recipe

Whole Wheat Flour- naturally has the level of fiber found in wheat, while most of the fiber has been removed from white flour during processing. Fiber is an important part of your diet, as it prevents constipation, helps control blood sugar, wards off heart disease, and even assists in weight-loss management.
Sea Salt- is mostly composed of sodium chloride, a compound that helps regulate fluid balance and blood pressure in the body. Since it’s minimally processed, it contains some minerals, including potassium, iron, and calcium.
Coconut Sugar- contains healthy fats that are known to help prevent high cholesterol and heart disease. Inulin is a type of dietary fiber that helps keep your gut healthy, prevent colon cancer, and balance your blood sugar. While standard table sugar is pure sucrose, coconut sugar only contains about 75 percent sucrose.
Shredded coconut- is rich in dietary fiber and medium-chain triglycerides (MCTs), making it an excellent energy booster that supports digestive health and weight management. It also provides essential minerals like manganese, iron, and potassium to help fight inflammation and support bone health.
Coconut milk- is a nutrient-dense, lactose-free dairy alternative that contains medium-chain triglycerides to provide quick energy, lauric acid for immune support against infections, and essential minerals like potassium and magnesium to assist with heart health and muscle function.
Greek yogurt- two cups per day can provide protein, calcium, iodine, and potassium while helping you feel full for fewer calories. But maybe more importantly, yogurt provides healthy bacteria for the digestive tract which can affect the entire body.
Healthy Benefits of Eggs:
Eggs are among the most nutritious foods on the planet.
A whole egg contains all the nutrients required to turn a single cell into a baby chicken.
A single large boiled egg contains:
Vitamin A: 6% of the RDA
Folate: 5% of the RDA
Vitamin B5: 7% of the RDA
Vitamin B12: 9% of the RDA
Vitamin B2: 15% of the RDA
Phosphorus: 9% of the RDA
Selenium: 22% of the RDA
Eggs also contain decent amounts of vitamin D, vitamin E, vitamin K, vitamin B6, calcium and zinc
This comes with 77 calories, 6 grams of protein and 5 grams of healthy fats.
Eggs also contain various trace nutrients that are important for health.
In fact, eggs are pretty much the perfect food. They contain a little bit of almost every nutrient you need.
If you can get your hands on pastured or omega-3 enriched eggs, these are even better. They contain higher amounts of omega-3 fat and are much higher in vitamin A and E.

How to make Toasted Coconut Pancakes with Nutella Syrup Recipe

To toast coconut- heat small non stick pan over medium heat, add in coconut and constantly stir until lightly toasted and aromatic.
(careful not to burn)
In a large mixing bowl combine flour, baking powder, salt, coconut sugar, toasted shredded coconut; mix to combine.
In additional small mixing bowl combine coconut milk, greek yogurt, eggs; whisk to combine.
Make a well in center of dry mixture, add wet; mix until just incorporated- do not over mix.
(small lumps are expected)
Coat griddle with cooking spray, place griddle over medium heat, once pan is hot add 1/3 C batter per pancake, when small bubbles appear flip to cook other side.
Remove from heat and repeat for additional pancakes.
Nutella® Syrup:
In a small sauce pan combine all ingredients, place over medium low heat and whisk as warms through.
Bring to just a simmer.
When throughly incorporated serve with pancakes and fresh raspberries and toasted coconut flakes to garnish.
Enjoy Toasted Coconut Pancakes with Nutella Syrup Recipe!

More tid-bits on Toasted Coconut Pancakes with Nutella Syrup Recipe

I have a thing for coconut these days: coconut water after hot yoga, coconut greek yogurt from Trader Joes (by the way have you tried it? it’s amazing!), coconut flakes and on and on and on 🙂

This recipe uses fat free greek coconut yogurt but if you can’t find any at a store near you then vanilla or plain fat free greek yogurt will work too. These pancakes freeze really well. I just pop them in the toaster to warm and crisp them back up for a quick breakfast on weekday mornings before we all head out the door.

They’re delicious as a toaster pancake too!

Yield: 12

Toasted Coconut Pancakes with Nutella® Syrup Recipe

Name: Toasted Coconut Pancakes with Nutella® Syrup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: 2 C unbleached all purpose flour; 4 tsp baking powder; 1 tsp sea salt; 1/4 C coconut sugar; 1/3 C sweetened, shredded coconut; 1 1/2 C unsweetened coconut milk; 1 C fat free coconut greek yogurt, plain works too; 2 eggs; Nutella® Syrup:; 1 C pure maple syrup; 3/4 C Nutella®; 1/2 tsp sea salt; 1/2 tsp vanilla; 2 C fresh raspberries and toasted coconut flakes to garnish

No Ratings

These easy pancake recipe are finished with fresh raspberries and toasted coconut flakes for a delicious breakfast or brunch! If you're looking for coconut pancake recipes or a special weekend breakfast, this recipe is simple to make and full of chocolate, coconut, and berry goodness.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

2 C unbleached all purpose flour
4 tsp baking powder
1 tsp sea salt
1/4 C coconut sugar
1/3 C sweetened, shredded coconut
1 1/2 C unsweetened coconut milk
1 C fat free coconut greek yogurt, plain works too
2 eggs
Nutella® Syrup:
1 C pure maple syrup
3/4 C Nutella®
1/2 tsp sea salt
1/2 tsp vanilla
2 C fresh raspberries and toasted coconut flakes to garnish

Instructions

To toast coconut- heat small non stick pan over medium heat, add in coconut and constantly stir until lightly toasted and aromatic.
(careful not to burn)
In a large mixing bowl combine flour, baking powder, salt, coconut sugar, toasted shredded coconut; mix to combine.
In additional small mixing bowl combine coconut milk, greek yogurt, eggs; whisk to combine.
Make a well in center of dry mixture, add wet; mix until just incorporated- do not over mix.
(small lumps are expected)
Coat griddle with cooking spray, place griddle over medium heat, once pan is hot add 1/3 C batter per pancake, when small bubbles appear flip to cook other side.
Remove from heat and repeat for additional pancakes.
Nutella® Syrup:
In a small sauce pan combine all ingredients, place over medium low heat and whisk as warms through.
Bring to just a simmer.
When throughly incorporated serve with pancakes and fresh raspberries and toasted coconut flakes to garnish.
Enjoy Toasted Coconut Pancakes with Nutella Syrup Recipe!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 199Total Fat: 7gSaturated Fat: 6gUnsaturated Fat: 1gCholesterol: 32mgSodium: 546mgCarbohydrates: 29gFiber: 2gSugar: 10gProtein: 5g

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