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Whole Wheat Coconut Pancakes with Strawberry Sauce

Soft & fluffy pancakes made with whole wheat flour and flavors of coconut and topped with a strawberry sauce! These can be made ahead of time or even frozen for a quick nutritious breakfast!
Course Breakfast
Cuisine Breakfast
Keyword pancakes, whole wheat pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Author Winnie Liong


  • 1/2 cup whole wheat flour
  • 2 tablespoons shredded coconut
  • 1 teaspoon baking powder
  • Pinch of sea salt
  • 1/4 cup coconut milk
  • 1 large egg
  • 2 tablespoons full fat vanilla or plain yogurt
  • 1 teaspoon maple syrup
  • 1/4 teaspoon vanilla extract
  • Coconut oil for cooking

Strawberry Sauce

  • 1 cup diced strawberries
  • 2 tablespoons maple syrup
  • 1/2 cup water
  • 2 teaspoons cornstarch


  • In a large mixing bowl, mix together whole wheat flour, shredded coconut, baking powder and sea salt.
  • Whisk in coconut milk, egg, yogurt, maple syrup and vanilla. Don’t overmix!
  • Preheat coconut oil in pan to medium heat. Scoop 2 tbsp batter to pan and cook until bubbles on surface form, then flip and cook until golden. Repeat with remaining batter.
  • Transfer pancakes to plate and top with strawberry sauce and serve!

Strawberry Sauce

  • To make sauce, combine 2 tablespoons water and cornstarch and then set aside. Add in 1/2 cup water, maple syrup and strawberries to small pot on medium heat. Stir often until strawberries breakdown. Add in water + cornstarch and mix well. Turn off when sauce is thickened.