Coconut Pancakes with Lemon Syrup and Mango Slices

Coconut Pancakes with Lemon Syrup and Mango Slices

  • Servings: 12 pancakes
  • Difficulty: easy
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This is a twist to the classic pancakes the makes for a more interesting, indulgent breakfast.


  • 100g unsweetened desiccated coconut
  • 100g plain flour
  • 1½ tsp baking powder
  • 1 egg, beaten
  • 250ml coconut milk (shake the tin before measuring to distribute the solids evenly)
  • 1 tbsp runny honey
  • Oil, for frying
  • 1 ripe mango


    • 150g caster sugar
    • Juice of 4 lemons, finely grated zest of 1


It’s important to leave the batter to relax for 15 minutes as it will thicken slightly, making for fuller, fluffier pancakes.
  1. To make the pancake batter, put the coconut, flour and baking powder into a mixing bowl.
  2. Make a well in the flour and add the egg. Stir into the flour, then add the coconut milk and honey, mixing until a smooth batter forms. Cover and leave to rest for 15 minutes.
  3. Meanwhile, make the lemon syrup. Put the sugar, 150ml water, the lime juice and zest into a small saucepan or frying pan. Bring to a gentle simmer and stir until the sugar has dissolved. Continue to simmer for 10 minutes until the liquid has reduced slightly and developed a syrupy consistency. Taste and add a little more lemon zest if necessary. Leave to cool until just warm.
  4. To cook the pancakes, heat a little oil in a large non-stick frying pan, swirling it around to cover the bottom. Place heaped tablespoons of batter in the pan (you will probably have to do this in batches) and cook over a medium-low heat for 2–3 minutes until golden. Turn over with a palette knife and repeat on the other side until golden and cooked through. Remove and set aside in a warm place while you cook the remaining batter.
  5. Peel the mango and cut the flesh into thin slices. Serve the pancakes with slices of mango and a drizzle of lime syrup on top.

Photo credit: MJ Kawira (Binti Diaries); @bintidiaries

Chef: Mwihaki Mundia

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