These toasted coconut espresso pancakes are lightly sweetened, filled with toasted coconut and topped with fresh berries and Truvia nectar. So simple to make and packed full of espresso flavor.
This post is sponsored by Truvia. As always all thoughts and opinions are 100% my own.
Now that I’m eating breakfast I’m in LOVE with all things breakfast. Early in the morning I rarely have the energy to actually make pancakes but I will happily make them for lunch or even dinner. Of course, I serve it with a big side of eggs (gotta have some protein!) and maybe a strip or two (or four) of bacon.
I have made a few different pancakes in the past (gluten free black forest pancakes, bacon apple pancakes or my lemon ricotta pancakes with blueberry sauce) but this recipe might have just moved into first place! It’s packed full of toasted coconut and TONS of espresso flavor.
I sweetened the pancakes with Truvia’s new product – Truvia Nectar! Truvia Nectar is is a low-calorie way of using honey. It combines both honey with stevia leaf extract to create a sweet drizzle that has 50% fewer calories than traditional sugar. It worked lovely in these pancakes and I even drizzled it on top of the pancakes in place of maple syrup. These pancakes are 100% legit and since they are packed full of espresso powder you can skip your coffee and just eat these pancakes.
Ha, just kidding. I would NEVER tell anyone to skip their coffee. I’m not a monster.
I also opted to top my toasted coconut espresso pancakes with fresh fruit and a little extra toasted coconut because I’m one of those people who love their pancakes with TONS of stuff on top. I have also been known to put a scoop or two of ice cream on my pancakes for dessert. I mean you could do that for breakfast too. I wouldn’t judge you. I’m all for dessert in the morning.
Not a huge fan of pancakes? Try my chorizo plantain breakfast hash, 2 ingredient cinnamon roll wrapped sausages, cheesy polenta sausage breakfast bowl or my gluten free apple cinnamon waffles.
Toasted Coconut Espresso Pancakes
These toasted coconut espresso pancakes are lightly sweetened and topped with fresh berries and Truvia nectar. Simple to make and packed full of espresso flavor.
Yield: 15 (3-inch) pancakes
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons instant espresso coffee granules
- 1 tablespoon Truvia Nectar
- 1 tablespoon vegetable oil
- 2 teaspoons vanilla bean paste
- 1 cup toasted coconut
Directions:
In a medium sized mixing bowl whisk together flour, baking soda and baking powder.
In a measuring cup whisk together buttermilk, egg, instant espresso coffee granules, Truvia nectar, vegetable oil and vanilla bean paste.
Add the liquid ingredients to the flour mixture and stir just until combined. Fold in the toasted coconut.
Preheat your griddle to medium-high heat and scoop your batter onto your griddle depending on your desired size of pancakes. For these pictures, I made 3-inch sized pancakes. Cook until the bottom is browned and the top is slightly bubbled. Flip and continue cooking until the other side is browned.
To serve top with more Truvia Nectar, fresh fruit and toasted coconut.