Coconut Pancakes with Maple’d Peaches

Lets take a classic recipe and make  it REALLY special!


Coconut Pancakes with Maple’d Peaches
Recipe Type: Breakfast
Author: Sian
Lets take a classic recipe and make it REALLY special! Serves 4
  • 1¾ cups (255g) self-raising flour
  • ¼ teaspoon bicarbonate of soda
  • ½ cup (110g) caster sugar
  • 2 tablespoons cornflour
  • 1 cup (75g) Coconut, desiccated
  • 1½ cups (375ml) non-dairy milk
  • 1 tablespoon lemon juice or vinegar
  • 1 teaspoon vanilla essence
  • 1 orange, zested
  • 60g non-dairy spread, melted
  • Extra non-dairy spread for cooking
  • Sliced peaches, tinned
  • Maple syrup to serve
  1. In a mixing bowl combine, flour, bicarbonate of soda, sugar, cornflour and coconut.
  2. Mix briskly with a whisk to remove any lumps and to aerate dry ingredients.
  3. In a jug combine the milk & lemon juice / vinegar (this makes vegan ‘buttermilk’), vanilla, orange zest & melted butter and mix well.
  4. Add the wet ingredients to the dry ingredients.
  5. In a frypan melt a teaspoon of additional non-dairy spread over low-medium heat.
  6. Pour a small amount of the batter into the pan and using the back of a spoon spread the mixture out to make rounds.
  7. Cook for two minutes or until small bubbles appear on the surface.
  8. Flip over and cook for a further minute until browned underneath.
  9. Serve with peach slices and drizzle with maple syrup.
  10. Serve while hot. Enjoy!


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