Coconut Pancakes with Gula Melaka Drizzle

Here's a recipe for everyone's favorite breakfast - fluffy, decadent coconut pancakes with palm sugar for an Asian twist!
Coconut Pancakes with Gula Melaka Drizzle

Makes 6 - 8 pancakes
Prep time: 5 minutes
Cook time: 10 minutes

Fun Fact
  • Coconut-flavored pancakes are a popular street food or snack in many countries in Asia
Ingredients
  • 4 eggs, 2 egg yolks separated from whites
  • 2 cups self-raising flour
  • 1 cup coconut milk
  • 2 Tbsp caster sugar
  • 4 Tbsp organic coconut oil (substitute with butter)
  • 100 g gula melaka (palm sugar), shredded
  • 1 tsp butter
  • 1 cup warm water
  • Cashew nuts, crushed
Method

Mix the pancake batter

Mix the pancake batter

In a mixing bowl, add flour, 2 Tbsp caster sugar, 2 eggs, 2 eggs yolks, 4 Tbsp coconut oil, ½ cup coconut milk and mix. Gradually add warm water until the batter is smooth.

Mix the pancake batter

Beat egg whites until stiff and fold into the pancake mixture.

Chef’s Tip
  • Instead of vegetable oil, this dish uses coconut oil, a saturated fat which is able to withstand higher temperatures than other oils. This makes it one of the best oils for cooking
  • Use organic extra virgin coconut oil for the best quality

Cook pancakes

In a non-stick pan, add in 1 tsp butter. When the pan is hot, pour a ladle of the pancake batter into the pan.

Cook pancakes

Flip when bubbles appear on the top of the pancake. Repeat until you run out of batter.


Cook gula melaka syrup

Cook gula melaka syrup

In a small pot, add gula melaka, ½ cup coconut milk and stir until it melts. Set aside.


Plate and serve

Plate and serve

Stack pancakes and drizzle gula melaka syrup on top.

Sprinkle cashew nuts to garnish.

Best served hot.