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Raspberry & Coconut Cheesecake Pancakes Recipe

Coconut and raspberry are a match made in heaven.

We’ve matched raspberry whey protein with subtle coconut flour and a topping of ricotta, shredded coconut and fresh berries; reminiscent of a creamy cheesecake. Strawberry protein works just as well with this tasty recipe. These pancakes are so light and a little fluffy, but they are packed with protein and they’re also gluten free.


  • 1 banana
  • 1 egg
  • 1 scoop of raspberry whey protein (25g)
  • pinch of baking powder
  • 1 tbsp coconut flour
  • 100g Greek yoghurt
  • 50g fresh raspberries
  • 100g ricotta
  • 1 tbsp shredded coconut
  • Optional but delicious: scrape the seeds from a vanilla pod, to add to the ricotta topping.


  1. Mash the banana with a fork and mix with the beaten egg, raspberry protein and 50g of Greek yoghurt.
  2. Whisk together with the coconut flour and baking powder. Take half of the raspberries, slice in half and add to the mix.
  3. Heat a non-stick pan and use one small ladle of batter per pancake. This mix will easily make large or small pancakes, so it’s up to you how you cook them.
  4. Cook for two minutes on one side and then flip to cook the other side until golden brown.
  5. In a bowl, mix together the remaining 50g of Greek yoghurt with the ricotta and remaining raspberries.
  6. Top the pancakes with the mixture and sprinkle over the coconut.


Serves 2, per serve:

Calories: 280 Carbs: 21g Fat: 11g Protein: 24g

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