The best thing about these tropical coconut pancakes? They’re dairy-free, so even people with dietary requirements can dig into the deliciousness.
- Serves4
- Cook time25 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 1/2 cup (110g) caster sugar
- 6 lime leaves
- 3 passionfruit, halved
- 2 cups (300g) self-raising flour
- 2 tsp baking powder
- 1 Coles Australian Free Range Egg
- 400ml can coconut milk
- 1 mango, stoned, peeled, sliced
- 1/2 small pineapple, peeled, sliced into thin wedges
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place sugar, lime leaves and 1/2 cup (125ml) water in a small saucepan over low heat. Cook, stirring, until the sugar dissolves. Simmer for 2 mins or until syrup thickens slightly. Set aside to cool slightly. Remove and discard lime leaves. Add half the passionfruit pulp.
Step 2
Sift the flour and baking powder into a large bowl and make a well in the centre. Whisk the egg and coconut milk in a jug to combine. Add to the flour mixture and whisk until smooth.
Step 3
Heat a large non-stick frying pan over medium heat. Lightly spray with olive oil spray. Pour four 1/4 cup (60ml) portions of the batter into the pan and gently spread each portion into a 10cm disc. Cook for 2-3 mins or until bubbles appear on the surface. Turn and cook for a further 2 mins or until pancakes are cooked through. Transfer to a plate and loosely cover with foil to keep warm. Repeat in batches with remaining batter, spraying the pan with olive oil spray between batches, to make 16 pancakes.
Step 4
Meanwhile, combine the mango and pineapple in a bowl. Add 1 tbs of the lime syrup and gently stir to combine.
Step 5
Serve pancakes with the mango mixture, remaining lime syrup and remaining passionfruit.
Recipe tip
Serve with coconut yoghurt, mint leaves, flaked coconut and shredded lime leaves
COOK. STORE. SAVE.
Use it up: You'll have half a pineapple left over after making this recipe. Chop it up and add it to salads or use it as a pizza topping, or thinly slice it and add it to burgers for a hit of sweetness.
Clever storage: These pancakes can be frozen for up to 3 months. Place a layer of baking paper between each pancake, then wrap tightly in foil. Thaw in the fridge.
