Roasted Strawberry Coconut Pancakes
If you’ve looked through my Instagram, you have probably seen my love for Salt & Straw Ice Cream. After trying it for the first time last year, it quickly became my favorite ice cream shop. I love a variety of textures and thoughtful flavor combinations in all of my dishes, and feel no differently when it comes to ice cream. Salt & Straw utilizes both texture and flavor profiles flawlessly, creating some of the most innovative flavors I have ever tried! Strawberry Tres Leches, Turkey with Gravy, Salted Malted Chocolate Chip Cookie Dough, and the list goes on and on and on… (and don’t get me started on the smell of their waffle cones. If I was lost and 100 miles away from home, I could probably find my way back just by the delicious scent wafting out of the ice cream shop doors).
Yet while I love trying all of these delicious flavors, one of my all time favorites has to be their simple Roasted Strawberry Coconut. The strawberry flavor is always so fresh and vibrant, no matter the season. The coconut highlights this, making a refreshing and light ice cream that I am always in the mood for. And, not only is it vegan (no dairy = yay for Olivia’s tummy!), but it actually is made so simply: they simply roast the strawberries and blend them with coconut cream before churning them in their ice cream makers. So simple, yet crazy delicious.
After having another delicious scoop of this flavor last weekend, I already couldn’t wait for the next time I visited. I couldn’t stop thinking about how the roasted strawberries seemed to just melt in my mouth and couldn’t get the slightly sweet coconut off my taste buds. I thought about it the whole night, the following day, the following night, you get the idea. As I was taking ingredients out of the fridge for my breakfast a few days later, I saw strawberries and immediately thought of the coconut flakes in my pantry. I was desperately in the mood for some roasted strawberries with coconut, so why not combine them into one of my favorite breakfasts of all time, aka pancakes?
These Roasted Strawberry & Coconut Pancakes are DF, GF, and added sugar free, making them the perfect way to get yourself pumped for summer aka strawberry season! So grab your blender and start mixing up some of this batter for a delicious breakfast.
- ¼ cup coconut flour
- 1/3 cup unsweetened coconut milk
- 2 eggs
- ½ banana
- 1 tbs unsweetened shredded coconut
- ½ tsp vanilla extract
- 5 large strawberries, cleaned and stems discarded. 3 whole, 2 diced into small bits
- ¼ tsp baking soda
Place all ingredients besides the 2 diced strawberries into a blender and blend on high until thoroughly mixed. You may need to use a spatula or spoon to occasionally push ingredients down into the mixture from the sides of the blender. As these are blending, heat a tad of EVOO or coconut oil in a pan on medium heat. Once hot, spoon the batter onto the pan, keeping the pancakes somewhat small so they are easier to flip. Cook until the bottom peels up easily and is golden, about 1-2 minutes. Flip and cook through other side as well.
Once all the pancakes are made, place the remaining diced strawberries into the pan and stir around for 1-2 minutes until soft and you can smell the aroma (one of the best parts!). Remove them from heat and place directly on the pancakes.
Slice into these babies, take a big forkful of pancake and strawberry topping, and enjoy!