Good Food
for Good

Spiced Coconut Pancakes

Kid FriendlyEasyQuickUnder $10/4 servesDessertsVegetarian New RecipesSweet
Serves 4Time 30 mins

A spicy after dinner twist on pancakes

Fat - total 15g 21%
Fat - saturated 15g 65%
Salt 68mg 3%
Protein 7g 13%
Carbs 27g 9%
Sugar 18g 20%
Energy 1236kJ 14%
Fibre 6g 19%

% based on an adult’s recommended daily intake

Ingredients

  • ( 1/2 cup) Plain Flour
  • ( 1 large) Egg
  • ( 1 cup) Skim Milk
  • ( 1/2 tsp) Ground Turmeric
  • ( 1 cup) Desicated Coconut
  • ( 1/2 tsp) Ground Cardamom
  • ( 1/4 tsp) Ground Cloves
  • ( 1/2 tsp) Ground Cinnamon
  • ( 1 tbsp) Vanilla Essence
  • ( 3 tbsp) Golden Syrup

Method

  1. In a bowl mix the flour, egg, milk and turmeric together to make the pancake mixture. This is a runny batter and needs to be well mixed, without lumps.
  2. On a non-stick frying pan about 20cm in diameter is best heat to a low medium heat and ladle a thin layer into the pan. Cook on a medium heat so as not to colour too much. This should be 2-3 minutes, then flip and cook on the other side for another 2 minutes. Repeat with the remaining batter.
  3. For the filling add the golden syrup, coconut and spices to a pan and heat slightly and mix well to combine.
  4. To serve spread each pancake with the coconut topping and then roll it folding in the side and enjoy.
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