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Coconut Milk Pancakes

Delicious dairy free pancakes served with a fresh, fajita style salsa
Prep Time5 mins
Cook Time10 mins
Course: Main Course
Cuisine: Mexican
Servings: 2
Calories: 733kcal
Cost: £5

Equipment

  • Chopping board
  • Knife
  • Weighing scales
  • Large bowl
  • Whisk
  • Frying Pan
  • Small pan

Ingredients

  • 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

Instructions

  • 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.