Pineapple and Coconut Pancakes

Serves: 16 small pancakes

You will need

250g pancake mix*
110g sweetened desiccated coconut
1 egg, whisked
350ml milk
200g can of crushed pineapple
Vegetable oil, for frying
2 tablespoons Lyle’s Golden Syrup
Crème fraîche or plain yoghurt for serving

*Or you can make your own with 150g plain flour, 1 teaspoon bicarbonate of soda, pinch salt, 55g caster sugar, 1 beaten egg, 200ml milk and a squeeze of lemon juice.


1. In a large bowl combine the pancake mix, coconut, egg, milk and crushed pineapple together to make the batter. Heat the oil in a large frying pan under a medium heat. Pour a rounded tablespoon of batter onto the hot pan and flatten slightly.

2. Fry the batter for 1-2 minutes and when it starts to bubble, turn over to reveal a crisp and golden side. Cook for a further 1-2 minutes and set aside in a warm place. Finish making the rest of the batter in the same way.

3. To serve, stack up 3-4 pancakes per person, drizzle with Lyle’s Golden Syrup and top with a dollop of crème fraîche. The pancakes are delicious served with fruit salad.

Recipe courtesy of 

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