There are usually two kinds of breakfasts in our house: the quick, get-it-done kind, and the ones that feel just a little bit special. These raspberry coconut pancakes actually sit right in the middle of both.
They come together easily enough for a regular morning, but there’s something about that creamy coconut base and bright raspberry topping that makes them feel like more than just pancakes. It’s the kind of breakfast that gets everyone to the table without being asked twice. Like a lot of my recipes, this one started with a bit of intention behind it. I’m always looking for ways to make our meals a little more nourishing without sacrificing flavour. Swapping in whole wheat flour has become one of my go-to ways to do that.
Whole wheat flour brings more than just a slightly nutty, hearty flavour. Because it contains the entire grain (bran, germ, and endosperm), it naturally offers more fibre and plant-based protein than refined flour. That means these pancakes don’t just taste good, they actually help keep you full and energized for longer. And on busy mornings, that kind of staying power matters…especially with the kids!
If you can get your hands on fresh milled flour, it’s absolutely worth trying here. We regularly use flour from 1847 Flours, and the difference in both flavour and texture is noticeable. Fresh milled flour tends to have a softer, more complex taste, and it gives these pancakes a really lovely, tender crumb while still keeping that hearty feel. It’s one of those small upgrades that truly makes everything better.
Then there’s the coconut milk. Using canned coconut milk adds a richness you don’t usually expect from a pancake batter. It gives these pancakes a subtle creaminess that balances beautifully with the brightness of the raspberries. It’s not overpowering, just enough to make you pause after the first bite and think, okay, these are really good.
And speaking of raspberries, if you’re anything like me, you’re always looking for ways to work more berries into your day. I love them, but let’s be honest, fresh berries can get expensive, especially when you’re cooking or baking with them regularly. That’s where frozen raspberries come into play.
They’re picked at peak ripeness and frozen quickly, which means they hold onto their nutrients surprisingly well. You’re still getting all those benefits (fibre, vitamin C, and antioxidants) but at a much more budget-friendly price point. It’s one of the easiest ways to make berry-filled recipes more accessible year-round, while helping to spare your pocket book.
Instead of folding whole berries into the pancake batter (which can sometimes make cooking a little tricky), this recipe takes a different approach: a simple raspberry sauce. It’s quick to make, cooks down beautifully, and completely takes the guesswork out of flipping pancakes with fruit inside. Plus, it turns breakfast into something a little more interactive. The kids love spooning the sauce over their pancakes and, interestingly, they don’t even ask for maple syrup when this is on the table.
That alone says a lot.
I personally don’t strain the raspberry sauce. I like the texture the seeds add with that slight crunch, that little burst of flavour. Plus they come with a bonus: raspberry seeds are a natural source of dietary fibre and healthy fats, so you’re getting a bit of extra nutrition in every bite. But if texture isn’t your thing, you can absolutely strain it for a smoother finish.
And if you want to take these pancakes from everyday to something that feels a bit indulgent, I highly recommend adding a chocolate drizzle on top. It might sound like a small addition, but it completely transforms the dish. The richness of the chocolate paired with the tart raspberries and creamy coconut creates this perfect balance of flavours: sweet, slightly tangy, and just decadent enough to feel like a treat.
It’s the kind of breakfast that blurs the line between wholesome and indulgent in the best possible way.
These vegan raspberry coconut pancakes are a great option if you’re looking for a healthy plant-based breakfast that still feels satisfying and a little bit special. They’re hearty, flavourful, and flexible enough to suit your preferences—whether you go all in with toppings or keep things simple.
If you’re a fellow berry lover, this is definitely one to try. And if you do, I’d love to hear how you serve them- especially if you go for that chocolate drizzle!
Raspberry Coconut Pancakes
Ingredients
Raspberry Sauce
- 1 cup frozen raspberries
- 2 tbsp maple syrup
Pancakes
- 1 tbsp ground flax
- 3 tbsp water
- 1 cup coconut milk (I use canned coconut milk)
- 1 tbsp apple cider vinegar
- 1 cup whole wheat flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp canola oil (or other neutral vegetable oil)
Optional Add-Ons/Garnishes
- Vegan chocolate drizzle
- Fresh raspberries
- Coconut flakes
Instructions
Prepare the Raspberry Sauce
- To a small saucepan, add in the frozen raspberries and maple syrup. Stir together and heat on low until berries cook down, stirring occasionally. The berries should be ready in about 8-10 minutes and you can prepare the pancakes at they cook.
- Once the berries have cooked down, remove from heat and transfer the mixture into a mixing bowl. Blend with an immersion blender. I prefer to leave the seeds in my sauce, but if you have aversion to the texture, you can strain the sauce through cheesecloth.
Prepare the Pancakes
- Meanwhile, to a small bowl, stir together the ground flax and water. Let sit to thicken.
- In another bowl or large liquid measuring cup, stir the coconut milk and apple cider vinegar together. Let sit while you prepare the dry ingredients.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt until well combined. Make a well in the middle.
- To the bowl or cup with the coconut milk, stir in the maple syrup, vanilla extra, canola oil and flax mixture. Then, pour it into the well in the dry ingredients and gently combine, careful not to overmix.
- To a preheated pan or electric griddle on medium heat, cook the pancakes, dropping about ⅓ batter per pancake. If you require oil to keep the pancakes from sticking, I recommend coconut oil. Cook until bubbly and the sides are firmed, then flip and continue cooking the other side. The pancakes should be lightly golden brown when done.
- Once done, remove from heat and spoon the raspberry sauce over top. Garnish with chocolate sauce, raspberries and/or coconut flakes, if desired. Best enjoyed warm.
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