Name: Coconut and lime pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup self-raising flour (can be gluten-free); 2 eggs; Juice and grated zest of 1 lime; ½ cup desiccated coconut; 1½ cup fresh coconut milk (approx.); Pinch of salt; Groundnut oil; To serve: lightly toasted shredded coconut

Coconut and lime pancakes

26 Feb 2018

by Wholeness

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

To celebrate Chinese New Year I decided to make some pancakes with an Asian twist for breakfast. First, I mixed my own gluten-free rice flour mixture (brown rice flour, a pinch of Xanthan gum and ½ tsp baking soda), then I added some lime and coconut to the pancake batter. The result was really delicious and rather pleasantly spongy! You can also use normal wheat flour, buckwheat flour, coconut flour and so on.

Ingredients

1 cup self-raising flour (can be gluten-free)
2 eggs
Juice and grated zest of 1 lime
½ cup desiccated coconut
1½ cup fresh coconut milk (approx.)
Pinch of salt
Groundnut oil
To serve: lightly toasted shredded coconut

Instructions

Blitz the eggs, flour, salt, lime juice & zest in a blender, then add enough milk to get a single-cream-like mixture. Add the desiccated coconut, a teaspoonful of oil and combine. Add more milk, if needed - you should have a thick, creamy batter.
Lightly grease a pancake pan or a plain griddle pan.
When the pan is hot, drop several (small) ladlefuls of batter, letting each spread out into circular shapes. Cook for a couple of minutes until the surface is no longer runny. Flip them over and cook for another minute or so, until light brown.
Transfer them to a plate and make more pancakes with the remaining batter.
Serve warm or at room temperature with toasted coconut scattered over the top - and perhaps drizzled with lime juice and honey.