Maple-Coconut Protein Pancakes

Crepes / Pancakes / Recipes with Maple Syrup

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Preparation Time:
Cooking Time:
5 portions
Metric Imperial


  • 1 cup whole wheat flour
  • 1/3 cup coconut fibres, ground in a coffee grinder or food processor (or use very-finely grated coconut)
  • 1 tsp baking soda
  • 1 pinch salt
  • 1/2 cup 1% milk or non-dairy drink
  • 1/2 cup maple syrup (preferably dark syrup for its robust flavour)
  • 1/2 cup coconut Greek yogurt or non-dairy coconut milk substitute
  • 2 eggs
  • Coconut or other vegetable oil, in sufficient quantity
  • Fresh fruit, to taste


  1. In a large bowl, combine flour, coconut, baking soda, and salt.
  2. In a second bowl, beat all other ingredients except the oil.
  3. Stir the dry ingredients into the wet ingredients, until smooth.
  4. Add a little oil to a non-stick pan and warm over medium heat. Pour in a ladle of pancake mixture and cook 1 – 2 minutes per side to achieve a light golden colour.
  5. Remove pancake from pan and garnish with fruit.
  6. Repeat to make 4 more pancakes, adding oil to the pan as needed.

For after exercise

Nutritional Value per Serving

Calories: 290 kcal

Fat: 9 g

Carbohydrates: 46 g

Fibre: 4 g

Protein: 10 g

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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Recipes with Maple Syrup

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.