Strawberries and coconut make the perfect pair in this delicious morning treat.

Makes approx. 8 large pancakes

Sweetness - 1/3
Difficulty - 1/3

1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
1/2 cup shredded coconut
1/4 cup organic cane sugar
1 cups vegan milk of choice
1 teaspoon pure vanilla extract
1 tablespoon coconut oil (or grapeseed oil if you do not have)
2 cups chopped strawberries 
more oil, for frying

Add the pancake mix, shredded coconut and cane sugar to a large bowl and mix well. Stir in the vegan milk, vanilla, and coconut oil and mix once more. Add more flour for thicker pancakes, or more milk for thinner ones. Stir in the strawberries when mixed.

Add a drizzle of grapeseed oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.

Enjoy warm with maple syrup, coconut cream, and fresh strawberries.


  1. Such a delish' blog! I'll be back for seconds!!!!

  2. I love the fact that you used almost all ways to get the great coconut oil benefits. From coconut milk to oil, I love it. The result of your recipe is surely delicious! Can't wait to try it as well.

  3. That sounds ABSOLUTELY delicious! I love coconut, can't wait to try this out!