Quick coconut hotcakes with coconut yogurt and fruits


Pretty to look at and pretty to eat, up your weekend breakfast game with these quick coconut hotcakes.


All coconut flours absorb liquid a bit differently depending on the brand. You may need to adjust the amount of liquid in order to get the right consistency. Always have extra coconut milk on hand and if the batter looks too thick, add milk until it is the right consistency.

Makes: 6 hotcakes


3 eggs, lightly beaten

2 tablespoons coconut oil, melted

2 teaspoons maple syrup

½ teaspoon vanilla extract

1 cup coconut flour

1 tbsp baking powder

½ teaspoon cinnamon

1 x 400ml can of coconut milk, or more if needed to loosen batter


Coconut yoghurt



Edible flowers

1 x 250g punnet of strawberries, pulsed briefly in the blender



Preheat oven to 180C.

In a bowl, whisk together the eggs, coconut oil, maple syrup, and vanilla extract. Whisk in the dry ingredients until mostly combined. Add the coconut milk, stir to combine but do not over-mix. If the batter is too dry, add 1 tablespoon of coconut milk at a time to loosen.

Place pans in the oven for ten minutes to warm up (this helps prevent the hotcakes from sticking). Remove and spray with canola spray. Pour the batter in halfway up the sides of the pans (about 1 cup each) and place in the oven for 18-20 minutes until the hotcakes rise and look slightly golden.

To serve, spoon the yoghurt in the middle of each hotcake. Spoon over some blitzed strawberry puree and sprinkle with berries and edible flowers.

Tip: For a sumptuous and energizing breakfast, enjoy your coconut hotcakes alongside our fruity SkinnyMint Morning Boost.

What toppings do you like on your hotcakes? Tell us in the comments below!



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