Coconut Pancakes

with Gula Melaka Drizzle

Based on 1 rating

5

min

Preparation

10

min

Cook

Easy

Difficulty

3

Steps

8

Ingredients

Here’s a recipe for everyone’s favorite breakfast –fluffy, decadent pancakes, but with coconut oil and palm sugar for a Southeast Asian twist!

Let's start cooking!

Flour added to wet ingredients to form pancake batter

Step 1 - Mix pancake batter

  • In a mixing bowl, add flour, white 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.
  • Beat egg whites until stiff and fold into the pancake flour mixture.
  • Taste batter, and add additional sugar if necessary.
Pancake batter poured onto heated pan

Step 2 - Cook pancakes

  • In a non-stick pan, add in 1 tsp coconut oil or 1 tsp butter.

    Use organic extra-virgin coconut oil for the best quality and flavor.
  • When hot, ladle a ladle of the pancake mixture onto the pan.

  • Flip when bubbles appear on the top of the pancake.

  • Repeat until you run out of batter.

    Instead of vegetable oil, this dish uses coconut oil, which being mainly a saturated fat, is able to withstand higher temperatures than other oils. This makes it one of the best oils for cooking and adds extra flavor!

Heated gula melaka mixture {step}Step 3 - Cook gula melaka syrup

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

Garnish and serve!

Coconut pancakes with gula melaka syrup drizzled on top on a plate

Stack pancakes and drizzle gula melaka syrup on top. Sprinkle with ½ tsp sea salt and serve hot.

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