Skip to content
- 250ml coconut cream
- 2 tbsp white vinegar
- 150g plain flour
- 40g caster sugar
- 1 tsp baking powder
- ½ tsp bicarb soda
- 50g shredded coconut
- Pinch salt
- 1 egg
- 40g melted butter
- Pineapple and banana and maple syrup to serve
- 3-400ml cold coconut cream
- ½ tsp vanilla bean paste
Combine coconut cream and vinegar and set aside. Whisk in the egg and add the butter. Sift together the dry ingredients and add the wet ingredients and the coconut. Whisk together making sure there are no lumps. Lightly oil/butter a frypan and add spoonfuls of mix. Cook on both sides until golden. Serve with roasted vanilla pineapple and fresh banana, whipped coconut cream and maple syrup. For the pineapple. Cut into thin pieces. Roll into vanilla sugar and roast for about 10 minutes until syrupy. Whip the coconut cream and vanilla together to a whipped cream consistency. Serve with coconut pancakes.