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Mini Coconut Ricotta Pancakes with Strawberry Syrup

4.5 from 2 votes
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  • 2/3 cup whipped ricotta cheese
  • 2 large eggs lightly beaten
  • 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 unsalted butter melted

strawberry syrup

  • 1 1/2  cups chopped strawberries
  • 1/4 cup maple syrup

for topping


  • To make the whipped ricotta, add it to a food processor and blend until smooth.
  • 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.
  • 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

  • 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!

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