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Mini Coconut Ricotta Pancakes with Strawberry Syrup
5 from 4 votes

Mini Coconut Ricotta Pancakes with Strawberry Syrup

A simple and flavorful recipe that's sure to be a favorite.

Total Time
30 mins
Servings: 4 to 6
Course: Breakfast
Cuisine: American

Ingredients

  • 2/3 cup ricotta cheese whipped
  • 2 egg lightly beaten, large
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened shredded coconut
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups  coconut milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons butter melted, unsalted
strawberry syrup
  • 1 1/2  cups strawberries chopped
  • 1/4 cup maple syrup
for topping
  • Coconut whipped cream
  • powdered sugar
  • coconut flaked
  • mint fresh

Instructions

    Cup of Yum
  1. To make the whipped ricotta, add it to a food processor and blend until smooth.
  2. In a large bowl, combine the flour, coconut, sugar, baking powder, soda and salt. Whisk together until combined. In a smaller bowl, whisk together the ricotta, milk, vanilla extract and butter. Add the wet ingredients to the dry, mixing until smooth and combined.
  3. Heat a large skillet or electric griddle over medium heat. Add a bit of butter if desired, then pour 2 tablespoons of batter on the hot skillet and repeat, leaving an inch between pancakes. Cook until the pancakes bubble on the top and edges, about 2 minutes. Flip and cook for another minute or two until golden and set.
strawberry syrup
  1. Combine the strawberries and syrup in a saucepan and heat over low heat until bubbling. Cook for 5 to 6 minutes, until the strawberries break down and the mixture is syrupy. You can mash the strawberries with a fork if needed!