If you’re entirely bored of sandwiches then this is a fantastic lunch idea that will turn your tastebuds upside down with excitement. We’re talking soft, crepe style coconut milk pancakes, topped with a delicious fresh salsa. This dish is light, nutritious and zingy. The perfect pick me up when working from home.
Coconut Milk Pancakes with Fresh Salsa
This meal is also entirely dairy free, so if you’re avoiding dairy for whatever reason then these coconut milk pancakes will be right up your street.
For the coconut milk pancakes:
- 170g plain flour
- 1 can coconut milk
- 2 eggs
- Pinch of salt
For the salsa:
- 1/2 can black beans, drained
- 2 cloves garlic, minced
- 1 mango, diced
- 1 avocado, diced
- Handful of plum tomatoes, halved
- 1 spring onion, finely chopped
- Juice of half a lime
- Sour cream and coriander to garnish
Start by pre-heating your oven to 50c so you can keep your coconut milk pancakes warm. In a bowl add the flour and salt and pour in the coconut milk slowly whilst whisking, until all poured in and you have a smooth batter. Lumpy pancake batter is not your friend!
Lightly grease a frying pan and heat on low-medium heat. You can spray some oil or use some kitchen towel drizzled with oil to wipe the surface. Use a ladle to spoon in about 3/4 of a ladle at a time. Tilt and rotate the frying pan so the coconut milk pancake mix spreads evenly across the base of the pan to form a uniform round crepe. Cook for 1 minute then flip and cook for a further minute.
Use a spatula to fold the pancake into half and half again, then add to a plate and keep warm in the oven whilst you repeat the process. You should get four good sized crepes out of the mixture.
For your salsa topping add your black beans to a pan with the minced garlic and a little oil, and cook for 3 minutes on medium heat, until the beans are warmed through and softened.
In a bowl add your diced mango, avocado, tomato and spring onion. Squeeze over the lime juice and add lots of black pepper. Add the warmed garlic black beans and stir together.
Plate up your coconut milk pancakes, 2 per person and spoon over the salsa. Finish with a dollop of sour cream and sprinkling of freshly chopped coriander.
Coconut Milk Pancakes
- Chopping board
- Weighing scales
- Large bowl
- Frying Pan
- Small pan
- 170 g Plain flour
- 1 Pinch of salt
- 2 Eggs, medium
- 1 Can of coconut milk
- 1/2 Can of black beans
- 2 Garlic cloves, minced
- 1 Avocado, small, diced
- 1 Mango, diced
- 1 Handful of plum tomatoes, halved
- 1 Spring onion, finely chopped
- 1/2 Lime, juice of
- Sour cream and coriander to garnish
- Pre heat your oven to 50c to keep your cooked pancakes warm.
- In a bowl add the flour and salt and crack in the eggs. Whisk together. Slowly pour in the coconut milk whilst whisking and keep going until fully combined and there are no lumps.
- Grease a frying pan and set on low-medium heat. Spoon in 3/4 of a ladle and tilt the frying pan to evenly coat the base with your coconut milk pancake. Cook for 1 minute then flip and cook for a further minute. Fold into quarters and keep warm in the oven whilst your repeat the process. You should get 4 decent sized pancakes out of the batter.
- Add your black beans to a pan on medium heat with the minced garlic and a little oil and cook for 3 minutes until warmed through and softened.
- To a bowl add your mango, avocado, tomato, onion and lime juice. Season with black pepper and add the black beans, Stir well.
- Plate up your pancakes, 2 per person, and spoon over the salsa. Finish with a dollop of sour cream and sprinkling of freshly chopped coriander.
Tell me this isn’t an exciting treat for your tastebuds! It’s nice to break up lunches and have something different from the norm. Coconut milk pancakes are lovely and filling so they’ll keep you going all afternoon.
What kind of coconut milk?
Canned coconut milk can be found in all supermarkets. I recommend visiting the world food aisle for lesser known brands in the UK, where the prices are much cheaper. Rather than pay top dollar for something like Blue Dragon (for absolutely no additional benefit) keep an eye out for some of the lesser-known brands that I regularly buy at a much lower price.
Regular coconut milk is around 140 calories per 100ml. If you prefer something lighter then try reduced fat coconut milk like which is usually around 90 calories per 100ml. It can be a bit more watery than standard coconut milk, so if you find that your coconut milk pancake batter is looking very thin, whisk in a little more flour until it thickens.
Are coconut milk pancakes healthy?
Ask ten different people what healthy means to them and they’ll give you ten different answers. It’s an incredibly arbitrary word and for that reason I am not a huge fan of it. For some healthy means low calorie, whilst for others it’s low sugar, and for others it’ll be organic foods. For me? Healthy means nutritious, varied foods cooked from scratch.
Coconut milk is natural, plant based and a whole food; meaning that it is unprocessed. Whilst coconut milk is quite calorie dense it is packed with nutrients, most notably potassium, magnesium and iron. All those natural coconut fats can do wonders for hair and nails! You can read more about the health benefits of coconut milk HERE.
So in my opinion yes, coconut milk pancakes are healthy. Plus with this dish they’re topped with lots of wonderful fresh fruits and pulses.
Are these pancakes dairy free?
They certainly are dairy free and ideal for lactose intolerant diets or those avoiding dairy for any other reason. Coconut milk pancakes are a delicious dairy free alternative; they make for incredibly soft and creamy tasting pancakes. I love the subtle flavour of coconut as well. Even if you aren’t living a diary free diet these should be enjoyed – you’re missing out otherwise!
Can I add sweet toppings?
I’ve written this as a savoury recipe, but you can absolutely make a sweet version by adding a little sugar to the batter. You can also try one of my other delicious pancake recipes:
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