Chocolate Caramel Coconut Pancakes

Do you spend all year waiting to get that delicious chocolate caramel and coconut combo? Now you can enjoy our pancake twist on the classic Girl Scout Samoa cookie any time! Our protein packed mix combined with toasted coconut and chocolate and caramel drizzles is sure to fill you up and leave you feeling better than eating a whole box of cookies 😉

Recipe adapted from Life Made Sweeter

Serving Size:   2 pancakes
Servings:  7


  • 2 cups FlapJacked Buttermilk Protein Pancake & Baking Mix
  • 1 tablespoon granulated sugar

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda
  • 1/8 teaspoon salt

  • 1 ¼ cups Greek yogurt (or coconut yogurt)
  • 1 teaspoon coconut extract
  • 1/3 cup milk (of your choice)
  • 2 large eggs, lightly beaten


  • Melted chocolate or chocolate syrup

  • Caramel sauce of your choice

  • Toasted unsweetened shredded coconut
  • Mini chocolate chips


*Excludes toppings

  • Calories:   183
  • Fat:   5g
  • Carbs:   20g
  • Sugar:   9g
  • Protein:   17g

Chocolate Caramel Coconut Pancakes


  • Preheat griddle to medium heat and lightly grease with cooking spray.
  • In a medium bowl, whisk together dry ingredients.
  • In another bowl, whisk the wet ingredients. Slowly beat in eggs until well incorporated.
  • Stir wet ingredients into dry ingredients and mix until just combined. Over mixing will result in less fluffy pancakes.
  • Scoop about 1/4 cup batter onto the preheated skillet. When bubbles begin to appear on the surface, flip carefully.
  • When ready to serve, layer pancakes with coconut, chocolate and 
a drizzle of caramel sauce. Serve warm and enjoy. 

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