Coconut Pancakes with Ginger-Lime Syrup

Total Time:
25 min
10 min
Inactive Prep:
15 min
8 to 10 servings


  • Coconut Pancakes:
  • 2 1/2 cups all-purpose flour
  • 2 cups coconut powder
  • 1 1/8 cups unsweetened dried coconut
  • 1/3 cup quick-cooking polenta
  • 1 tablespoon baking powder
  • Pinch salt
  • 1 cup buttermilk
  • 3/4 cup melted butter4 eggs
  • One 16-ounce can coconut milk
    • 1 cup fresh ricotta cheese, for serving
    • 1/2 mango, cubed, for serving
    • Ginger-Lime Syrup, recipe follows, for serving
    • 1/2 cup toasted dried coconut, for garnish
    • 1/2 lime, cut into 4 wedges, for garnish
    • Fresh mint or cilantro, for garnish
    • 1/3 cup maple syrup
    • 2 1/4 to 2 1/2 ounces candied ginger and its syrup
    • 1/8 cup honey


    For the coconut pancakes: Stir together the flour, coconut powder, unsweetened dried coconut, polenta, baking powder and salt in a mixing bowl to combine. Whisk together the buttermilk, butter, eggs and coconut milk in a separate mixing bowl. Slowly pour the wet ingredients into the dry while whisking into a smooth batter.

    Heat a large skillet over medium heat. Cook the pancakes until golden brown on each side, and then transfer to a plate.

    Top the pancakes with a scoop of the ricotta and the mango cubes and drizzle with Ginger-Lime Syrup. Garnish with dried coconut, lime and mint.

    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

    2 teaspoons yuzu juice1 1/2 teaspoons yuzu chaZest and juice of 1 lime1/2 lime leaf, finely minced

    Combine the maple syrup, candied ginger and syrup, honey, yuzu juice, yuzu cha, lime zest and juice and lime leaf in a blender and blend until smooth.