SPLENDA® Coconut Rice Pancakes

Gluten-free and topped with flavorful fruit, these pancakes are the healthier way to enjoy breakfast.


  • 3/4 cup rice flour
  • 1/4 cup toasted coconut
  • Pinch of salt
  • 3 packets SPLENDA® Naturals Stevia Sweetener
  • 1 cup coconut milk
  • 1/2 cup water
  • Oil or butter for cooking
  • 4 nectarines, pitted and sliced (apricots, plums or peaches are great too)
  • 1/4 cup butter, room temperature
  • 1 tablespoon ginger, peeled and chopped
  • 1/4 cup toasted almonds, chopped
  • 2 limes
  • Yogurt for serving (optional)
  • Mint for garnish


  1. To prepare pancakes, mix together flour, toasted coconut, salt, and 2 packets of SPLENDA® Naturals Stevia Sweetener. Whisk in coconut milk and water until incorporated.
  2. Heat a nonstick skillet over medium-high heat, and coat with oil or butter. Working in batches, place 1/4 cup of batter in prepared pan and cook for 2-3 minutes on each side, flipping once.
  3. Add nectarine slices to a cast-iron skillet over high heat. Add butter, ginger and almonds. Reduce heat to medium, and cook, stirring, until butter is melted and ginger is fragrant and tender.
  4. Remove from heat and zest and juice limes over top. Nectarines should be slightly jammy and tender.
  5. To serve, top warm pancakes with caramelized nectarines and yogurt. Garnish with fresh mint.