Key lime & toasted coconut pancakes Paleo key lime & toasted coconut pancakes

Key Lime & Toasted Coconut Pancakes Recipe

by Analiese Trimber

Outline of two people

5 servings


30 Minutes



  • Citrus zester
  • Citrus juicer
  • Large pan
  • Whisk
  • Electric griddle (optional)



  • 1 ¾ cup Unsweetened canned coconut milk
  • 3 Key limes or 1 regular lime
  • 2 Eggs
  • 2 tbsp Avocado oil
  • 2 tbsp Maple syrup
  • 1 ½ cups Cassava flour
  • ⅓ cup Unsweetened shredded coconut
  • 1 tbsp Baking powder
  • ½ tsp Sea salt
  • 4 tbsp Sweetened condensed coconut milk (optional)


  • 1
    Zest and juice key limes. Add lime juice to coconut milk and stir.
    Let sit for 10 minutes.
  • 2
    Heat a large pan over medium heat and add unsweetened shredded coconut. Cook for 5-7 minutes, stirring frequently, until coconut is golden brown in color. Set aside.
  • 3
    In a large bowl, whisk together coconut and lime juice mixture, lime zest, eggs, avocado oil, and maple syrup.
  • 4
    Add cassava flour, baking powder, salt, and about ¾ of your toasted coconut. Whisk until smooth and there are no clumps.
    Let sit for about 5 minutes.
  • 5
    Heat a griddle or large pan to medium heat. Pour ¼ cup of pancake batter onto griddle and cook for 1-2 minutes, or until the bubbles pop. Flip and cook on the other side until done.
    Option to serve with more toasted coconut, sweetened condensed coconut milk or maple syrup, and lime zest.

Turning Breakfast Into a Tropical Vacation

Pancakes are a classic breakfast dish, but sometimes we feel the need to take them one step further with delicious flavor profiles. These key lime & toasted coconut pancakes are the perfect example of taking a basic pancake recipe and zhuzh-ing it up with key lime juice and yummy toasted coconut! The best part is that even though these pancakes are flavor-filled, they’re still gluten-free and paleo, with the help of a little cassava flour, which also provides a boost of vitamin C in addition to yielding the correct texture for our pancakes.

This key lime & toasted coconut pancakes recipe feeds about 5 people, or is perfect for storing in the fridge for meal prep and easy reheating throughout the week. Each serving has around 400 calories, 44 grams carbohydrates, 24 grams of fat, and 4 grams of protein depending on how much toasted coconut you use as garnish – for us, the limit does not exist! Don’t be afraid of receiving those healthy fats from unsweetened shredded coconut – it adds so much flavor!

The first step in making these paleo key lime & toasted coconut pancakes is mixing your key lime juice with coconut milk and letting it sit for about 10 minutes to make vegan “buttermilk,” which provides an amazing moistness to our pancakes! To really make sure that citrus flavor comes through in our batter, we also include a healthy amount of lime zest. Besides these few ingredients, all you need to round out this recipe is a few eggs, oil, cassava flour, baking powder, and your unsweetened shredded coconut that gets toasted in the pan while you wait for the buttermilk to be ready.

We chose to top our paleo key lime & toasted coconut pancakes with fresh mango, even more lime zest, and a healthy portion of that delicious toasted coconut. Feel free to drizzle your paleo meal plan-approved breakfast creation with maple syrup, or sweetened condensed coconut milk for something a little different!

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