These coconut pancakes bring a lovely for a tropical twist, topped with fresh lime juice.
These coconut pancakes are delicious with just a squeeze of lime and a sprinkle of shredded coconut over the top. If you prefer them sweeter, dust over a little caster sugar as well. Or, if you want to go really decadent zig zag them with chocolate sauce or warm melted chocolate. This creates an effect like a Bounty bar, which is pretty irresistible. Using the 16-18cm pan we recommend you will get 12-16 pancakes from this batch, as long as you keep the batter in a nice thin, smooth layer in the pan. If your pan is a larger 20cm one, you will get about 8 pancakes from it. For more tips on cooking pancakes, and a how-to video, check out our classic pancake recipe.
- 125g (4oz) plain flour
- Pinch of salt
- 2 tsp caster sugar, optional
- 2 medium eggs
- 165ml can coconut milk, made up to 300ml (½ pint) with semi-skimmed milk
- 300ml (½ pint) semi-skimmed or full-fat milk
- 1-2 tsp sunflower oil, for cooking
- Lime wedges, sugar and toasted shredded coconut to serve, optional
- First make the batter: sift the dry ingredients into a mixing bowl. Make a well in the centre. Add eggs, about a third of the coconut milk and milk. Beat together to make a thick, creamy batter with bubbles that rise to the surface. Stir in the rest of the coconut milk and milk.
- To cook pancakes, use a 16-18cm (6-7in) frying pan, preferably non-stick. Heat the pan and brush a little oil over the base. Pour in a thin stream of batter, coating the base evenly, but not too thickly. Cook over a low to medium heat until the edges are just tinged brown and pulling away from the pan sides.
- Flip the pancake over and cook until golden brown. Turn on to a warmed, heatproof plate. Interleave pancakes with greaseproof paper. Cover and keep warm while you cook the rest.
- Serve with lime wedges, sugar and some toasted shredded coconut to sprinkle over them.
Top tips for making coconut pancakes
If you prefer you can make the batter in a food processor. Put the flour, salt, sugar, eggs, half the coconut milk, and milk in first and whizz until smooth. Add the rest of the coconut milk and milk and pulse that in to finish.
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Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
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