Recipe
Samoan Coconut Pancakes
Tropical Delight: Samoan Coconut Pancakes
4.3 out of 5
Indulge in the flavors of Samoa with these delectable Samoan Coconut Pancakes. This traditional dish from Samoan cuisine combines the richness of coconut with the lightness of pancakes, resulting in a delightful tropical treat.
Metadata
Preparation time
10 minutes
Cooking time
15 minutes
Total time
25 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Dairy-free, Nut-free, Soy-free, Gluten-free (with appropriate flour substitution)
Allergens
Wheat (gluten), Eggs
Not suitable for
Vegan (due to the use of eggs), Paleo, Keto, Low-carb, High-protein
Ingredients
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2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
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2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
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1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
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1 teaspoon baking powder 1 teaspoon baking powder
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1/4 teaspoon salt 1/4 teaspoon salt
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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Vegetable oil, for frying Vegetable oil, for frying
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 12g, 10g
- Carbohydrates (total, sugars): 47g, 12g
- Protein: 6g
- Fiber: 2g
- Salt: 0.3g
Preparation
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1.In a large mixing bowl, combine the coconut milk, flour, sugar, baking powder, salt, and vanilla extract. Mix until the batter is smooth and well combined.
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2.Heat a non-stick frying pan or griddle over medium heat and lightly grease it with vegetable oil.
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3.Pour 1/4 cup of the batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
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4.Repeat the process with the remaining batter, adding more oil to the pan as needed.
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5.Serve the Samoan Coconut Pancakes warm with your favorite toppings such as maple syrup, fresh fruits, or shredded coconut.
Treat your ingredients with care...
- Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
- All-purpose flour — Sift the flour before measuring to ensure a lighter texture in the pancakes.
- Baking powder — Check the expiration date of your baking powder to ensure it is still active.
- Vanilla extract — Use pure vanilla extract for the best flavor.
- Vegetable oil — Use a neutral-flavored oil such as canola or sunflower oil for frying.
Tips & Tricks
- For extra coconut flavor, sprinkle shredded coconut on top of the pancakes before flipping them.
- Serve the pancakes with a dollop of coconut whipped cream for an indulgent twist.
- Experiment with different toppings such as caramelized bananas or a drizzle of chocolate sauce.
- To make the pancakes even fluffier, separate the egg whites and beat them until stiff peaks form. Fold them into the batter just before cooking.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or microwave before serving.
Serving advice
Serve the Samoan Coconut Pancakes warm, stacked on a plate, and drizzled with maple syrup. Garnish with fresh fruits such as sliced bananas or berries for a burst of color and freshness.
Presentation advice
Arrange the pancakes in a circular pattern on a serving platter, with a sprinkle of powdered sugar on top. Place a small bowl of shredded coconut in the center for guests to add as desired. Serve with a side of maple syrup and a sprig of mint for an elegant touch.
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