Golden coconut pancakes
Prep time
Cook time
Total time
Serves: 10-12 pancakes
  • ¾ cup chickpea flour
  • 2 tsp baking powder
  • ¼ cup coconut sugar
  • ¼ cup coconut flakes
  • 1.5 cup Provamel rice with coconut drink
  • 1 ripe banana, mashed
  • 1 tsp cinnamon
  • ½ tsp turmeric
  • 3 tbsp coconut oil, melted
  • ½ pineapple, grilled
  • 1 cup tropical fruit (I used passion fruit, physalis and blueberries)
  • ½ cup coconut yoghurt
  • 1 lime
  1. Mix all dry pancake ingredients in a large mixing bowl with a fork. Add the Provamel rice with coconut drink and 2 tbsp melted coconut oil. The mixture should be thick, but runny. Stir well and set aside for 10 minutes to thicken.
  2. Heat up a frying pan with 1 tbsp coconut oil to a medium heat. Stir through the pancake batter again, making sure it's smooth.
  3. Add 2 tbsp batter per pancake and cook until bubbles appear. Flip and repeat on the other side. Keep pancakes warm in the oven until ready to serve.
  4. Serve with coconut yoghurt, tropical fruits, grilled pineapple and a big squeeze of lime.
Recipe by Bo's Kitchen at