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Coconut Pancakes with Tropical Fruit Salad

12 (4”) pancakes; serves 4 to 6



Nutritional Facts Per Serving

5.8 g
42.6 g
3 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 302
  • Fat 13.4 g
    • Saturated   9.9 g
    • + Trans 
  • Cholesterol 62 mg
  • Sodium   326 mg
  • Carbohydrate 42.6 g
    • Fibre   3 g
    • Sugars  
  • Protein 5.8 g
    • Vitamin A 16 %
    • Vitamin C 55 %
    • Calcium 11 %
    • Iron 20 %


Combine the first 6 ingredients in a bowl; cover and refrigerate until needed.

In a second bowl, combine the coconut milk and eggs. In a third bowl, combine the flour, sugar, baking powder, salt and coconut flakes. Mix the dry ingredients into the wet. Let batter rest 5 minutes, and then give it a few stirs before cooking.

Preheat a non-stick griddle to medium to medium-high heat. Lightly coat the cooking surface with vegetable spray. Pour on the batter in 4” wide pools. Flip the pancakes when the tops become speckled with bubbles. Cook 1 minute more, or until the centre of the pancakes spring back when touched.

Keep cooked pancakes warm in a 200 degrees F oven while the others cook. Allow diners to top the pancakes with the fruit salad and, if desired, whipped cream.

Serving Suggestions

Make a grand breakfast by accompanying the pancakes with some crispy bacon, ham or sausages, and a stirring cup of one our premium coffees or teas.

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