Coconut pancakes

#loveyourleftovers. Who doesn’t love pancakes?! This recipe uses up leftover coconut milk for deliciously rich pancakes the whole family will love.

Serves 2



½ cup flour (buckwheat, wholemeal)

½ tsp baking powder

1 Tbsp honey or maple syrup

2 eggs, whisked

¾ cup lite coconut milk

To serve

1 piece stone fruit, thinly sliced

2 tsp coconut thread

2 Tbsp unsweetened yoghurt


1. Make batter. In a bowl mix together flour, baking powder and a pinch of salt. In another bowl add honey/maple syrup, eggs and coconut milk and mix until well combined. Mix the wet ingredients into the dry and stir until incorporated. Be careful not to over-mix.

2. Cook pancakes. Heat ¼ tsp oil in a non-stick fry-pan to medium heat. Add batter to pan to form small pancakes, using about 2 Tbsp of mixture. Cook for about 2 minutes, until bubbles begin to appear on pancake, then flip and cook a further 1–2 minutes, until golden brown.

3. Prep serving ingredients.

4. Serve pancakes topped with fruit, coconut and a dollop of yoghurt.

Nutritional Info (per serve)
Energy (kJ): 1340
Energy (Cal): 321
Carbohydrate (g): 39.4
Protein (g): 13.2
Fat (g): 12.8
Saturated Fat (g): 8.1
Sugars (g): 14.9

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