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Coconut Pancakes


10 min

Preparation time

10 min

Cooking time



A versatile dish to be enjoyed on pancake day, rainy Sunday mornings or as a dinner party dessert.


  • 150g rice flour or plain flour.
  • 400ml [Coconut Milk]
  • 1 tbsp [Palm Sugar]
  • 2 eggs,beaten.
  • 2 tbsp vegetable oil.

Steps for cooking

  • 1.Sieve the flour into a large mixing bowl.
  • 2. Whisk the eggs,palm sugar and coconut milk together in a jug.
  • 3. Gradually add this mixture to the flour,whisking constantly to make a smooth batter.
  • 4. Heat a frying pan and add a dash of oil to grease. Ensure pan is nice and hot,then add about 2-3 spoonful’s of the batter and tilt from side to side to spread batter until it covers the base of the pan.
  • 5. Cook for about a minute until pancake is golden brown underneath,then flip over and briefly cook the other side for about 30 seconds. Transfer to a warmed plate.
  • 6. Repeat steps 2 and 3 until all the batter is used up,re-greasing the pan with a little oil when needed.




Gluten Free:





Chef’s Tips

Serve rolled up with your choice of sliced fruit, a sprinkling of grated coconut and a scoop of ice cream.

Did you know

Palm sugar is good for both sweet and savoury dishes. It comes from the sap of either the coconut palm or the sugar palm tree and the colour varies from gold to light brown.

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