Zanzibari Coconut Pancakes

Ingredients

In this adaptation, the traditional Czech Lívance is transformed into Zanzibari Coconut Pancakes by incorporating coconut milk, cardamom, and cinnamon into the batter. The use of coconut oil for frying enhances the coconut flavor and adds a tropical touch to the dish. We alse have the original recipe for Lívance, so you can check it out.

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 tablespoons (25g) sugar 2 tablespoons (25g) sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 large egg 1 large egg
• 2 tablespoons (30ml) coconut oil, melted 2 tablespoons (30ml) coconut oil, melted
• Honey or powdered sugar, for serving Honey or powdered sugar, for serving

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 28g, 8g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cardamom, and cinnamon.
2. 2.
   In a separate bowl, whisk together the coconut milk, egg, and melted coconut oil.
3. 3.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
4. 4.
   Heat a non-stick pan or griddle over medium heat and lightly grease it with coconut oil.
5. 5.
   Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. 6.
   Repeat with the remaining batter.
7. 7.
   Serve the Zanzibari Coconut Pancakes warm with a drizzle of honey or a sprinkle of powdered sugar.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.
• Cardamom — Use freshly ground cardamom for the best flavor.
• Coconut oil — If coconut oil is solid, gently melt it before measuring.

Tips & Tricks

• For extra coconut flavor, you can add shredded coconut to the batter.
• If you prefer a sweeter pancake, increase the amount of sugar in the batter.
• Serve the pancakes with fresh tropical fruits like mango or pineapple for a refreshing twist.
• If you don't have coconut oil, you can use vegetable oil for frying.
• To keep the pancakes warm while cooking the remaining batter, place them on a baking sheet in a preheated oven at 200°F (95°C).

Serving advice

Serve the Zanzibari Coconut Pancakes warm with a drizzle of honey or a sprinkle of powdered sugar. They can be enjoyed as a delightful breakfast or brunch option.

Presentation advice

Stack the Zanzibari Coconut Pancakes on a plate and garnish with a sprinkle of powdered sugar and a few fresh mint leaves for an attractive presentation. Serve with a side of tropical fruits for a burst of color.