Coconut & Vanilla Pancakes

Coconut & Vanilla Pancakes

  • 4 Serves

  • 25 min

  • Tropical twist

Ingredients

  • 1 egg
  • 1 cup coconut milk
  • 1 cup plain flour
  • 1/2 tsp baking powder
  • 1/3 cup finely chopped fresh pineapple (drained if too juicy)
  • 1 tbsp Coconut Creme Brulee - Dope Nutz (to serve)
  • Coconut oil or butter for the pan
Coconut Creme Brulee

Coconut Creme Brulee

$14.90
Regular price

Fluffy tropical pancakes with coconut, vanilla and chunks of sweet pineapple.
Best moment: Brunch or summer breakfast

 

Method:

  1. Prepare the batter:
    In a large mixing bowl, whisk together the egg, coconut milk, vanilla (if using), flour, and baking powder until the mixture is smooth and lump-free.

  2. Add the pineapple:
    Gently fold the chopped pineapple into the batter. Ensure it’s well drained to avoid excess moisture affecting the texture.

  3. Heat the pan:
    Place a non-stick frying pan over medium heat. Lightly grease with coconut oil or butter.

  4. Cook the pancakes:
    Pour the batter into the pan in small rounds (about 1/4 cup per pancake).
    Cook for 2–3 minutes or until small bubbles form on the surface and the underside is golden.
    Flip and cook for another 1–2 minutes on the other side until fluffy and cooked through.

  5. Serve:
    Stack the pancakes on a plate and serve warm, topped with a generous spoonful of crème brûlée peanut butter.
    For extra indulgence, add a drizzle of maple syrup or a few coconut flakes.

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Coconut & Vanilla Pancakes