Coconut Strawberry Shortcake Pancakes


I went strawberry picking last weekend and I have 7 pails 🙂 I will be eating, living, and breathing strawberries for awhile-and I’m A OK with that!

Coconut Strawberry Shortcake Stack

Ingredients for the pancakes:
*Makes 5

•1 ripe banana
•1 whole egg
•2 egg whites
•1.5 tbsp coconut flour
•1/2 tsp pure vanilla extract
•1 tsp psyllium husk (or ground flax for a source of fiber-optional)
•1/8 tsp baking soda
•Pinch of sea salt
•1 heaping tbsp of unsweetened shredded coconut (optional)


•Blend banana alone in a food processor/blender or with a hand held electric mixer.
•Add all remaining ingredients except the unsweetened shredded coconut if using. Blend until thoroughly mixed.
•Fold in coconut.
•Proceed to pan and cook in coconut oil.

Ingredients for the Strawberry Whipped Cream:

•Chilled can of FULL fat coconut milk. (Important: must be full fat, not light, and must be left in the fridge overnight or longer)
•1/2 tbsp pure honey
•1/4 tsp lemon juice
•5 strawberries, mashed or puréed


•Scoop the cream from the top of the coconut milk can into a large bowl (all the cream should be settled to the top-Try not to get any liquid when scooping out the cream).
•Using an electric mixer, blend the cream until it becomes fluffy and peaks start forming.
•While mixing still, add your honey and lemon juice until thoroughly blended.
•Purée or mash your strawberries and fold into the whipped cream 🙂
*Note-this makes a lot. Store the rest in your fridge and use it within a few days 🙂


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