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Tropical Thermo Coconut Macadamia Pancakes

Tropical Thermo Coconut Macadamia Pancakes

The weather may be sunny, but even if it’s cold and rainy, you could add a touch of the tropics to your post training meal with our Tropical Coconut Macadamia Pancakes. The ingredients in this delectable dish will help you achieve your athletic goals faster and easier. Plus, you will be fully sated, but not overstuffed; energetic, but not lethargic after this meal.

Our recipe combines the comfort of breakfast food made with the healthiest ingredients. Whole milk and Greek yogurt (buy organic if possible) contain calcium, which will help you maintain bone mass and protein to repair muscle tissue.

HEY, GOOD LOOKIN’: Fall in Love With This Spicy Thermo Waffle Breakfast Sandwich 

Did you know that macadamia nuts actually aid in weight loss and help your body to build strong bones? Now that you know, we bet it would be your No. 1 post-workout snack.

This recipe follows the Thermo Diet, which is a lifestyle choice that will invigorate your metabolism, reset your cortisol levels, reduce inflammation and help you be your best self! Learn more about the Thermo Diet here.

Tropical Coconut Macadamia Pancakes

No matter what the weather is, heat up your post training meal with this yummy Tropical Coconut Macadamia Pancakes recipe.

  • 1/2 cup coconut flour
  • 1/2 cup whole milk
  • 2 tsp baking powder
  • 4 eggs (large)
  • 1/2 tsp coconut extract
  • 3 packets stevia (cooked, roughly chopped)
  • 2 tsp coconut oil
  • 1 cup Greek yogurt (nonfat, plain)
  • 1 1/2 tsp vanilla extract
  • 1/4 cup powdered sugar
  • 1/4 tsp salt
  1. Heat coconut oil in a large skillet on medium heat. 

  2. Whisk eggs in a medium-size bowl, than add milk and mix again. 

  3. Slowly add coconut flour, two stevia packets, coconut extract, almond extract, coconut flakes, macadamia nuts and baking powder and mix; the batter should be thick.

  4. Using a 1/4 cup measuring cup, scoop batter onto skillet. Cook for four minutes on one side, and 1-2 minutes on the other side (you know the pancakes are ready to flip when bubbles appear on the surface).

  5. Repeat until all batter is used; makes about six pancakes (can add more oil to the pan between batches, if needed).

  6. To make the icing, combine yogurt, vanilla, powdered sugar, one stevia packet and 1⁄4 tsp salt. Stir to fully combine. If needed, add a few tablespoons of milk to thin out. Set aside.

  7. Serve pancakes with one serving of icing topping (4 tbsp -—recipe makes 4 servings of icing). Optionally top with Fresh fruit, more coconut flakes and macadamia nuts (which are not factored in the nutrition).

Nutrition Facts & Notes

  • Total Calories: 479kcal
  • Carbohydrates: 44g
  • Protein: 21g
  • Fat: 23g
  • Saturated Fat: 14g
  • Sugar: 26g
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 2

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