Coconut Pancakes with Raspberry Reduction

5-Coconut pancakes with raspberry reduction

By Lazarova.p (Own work) [CC-BY-SA-3.0 ( or GFDL (], via Wikimedia Commons

Pancakes have immense appeal on breakfast tables. It’s a wonder how the simple fluffy pancakes keeps people hooked for ages with its versatility and wide range of variations. Going a healthy lifestyle won’t deprive you off enjoying pancakes. By replacing the classic ingredients with the fitness-friendly substitutes, you can whip up a large batch of pancakes, just the way you made its authentic version during your days before Drilldoggy.

While there are several ways to make healthy pancakes, the coconut pancakes happen to be Drilldoggy’s go-to breakfast. Made from coconut flour as well as its milk and cooked in coconut oil as well, this pancake is bursting with tropical flavors.

The raspberry reduction as topping adds to its flavors and complements the coconut-y flavors with its fruit sweetness as well as subtle aroma. Not fond of raspberries? Simply swap it with your favorite fruit and stick to rest of Drilldoggy’s recipe for a wonderful satisfying breakfast.


Serves: 4

  • 8 tbsp coconut flour
  • 6 eggs
  • 6 tbsp coconut milk
  • 3 tsp raw organic honey
  • Pinch of salt
  • Coconut oil, for cooking

For the topping:

  • ½ cup water
  • 12 oz red raspberries, finely chopped
  • 1 tbsp raw honey


  • To make the reduction, toss the chopped raspberries into a medium saucepan and pour in enough water until the berries are just covered.
  • Bring the mixture to a boil while stirring it relentlessly, until bubbles begin to appear.
  • Bring it down to a simmer after 10 minutes and continue to cook over slow flame until the mixture turns mushy.
  • Pass the mixture through a strainer into a bowl and reserve the residue.
  • Return the mixture onto the saucepan and reheat it over moderate heat
  • Whisk in a splash of honey and simmer the mixture over low flame until it thickens