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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

12
strawberries, hulled and diced
2 tbsp 30 mL
sugar, divided
1 tbsp 15 mL
lime juice
½ tsp 2 mL
vanilla extract, divided
1¼ cups 300 mL
all-purpose flour, sifted
2½ tsp 12 mL
baking powder
¼ tsp 1 mL
salt
1
egg
1¼ cups 300 mL
coconut milk
2 tbsp + 2 tsp 30 mL + 10 mL
coconut oil, melted
1 tbsp 15 mL
vegetable oil, for frying
unsweetened flaked coconut, for garnish (optional)

Directions

Step 1
To make compote, mix strawberries, 1 tbsp (15 mL) of the sugar, lime juice and ¼ tsp (1 mL) of vanilla in top of double-boiler. Cook on low, covered, 15 min. or until sugar has dissolved and fruit is slightly softened. Set aside.
Step 2
Meanwhile, to make pancake batter, whisk together flour, remaining sugar, baking powder and salt in large bowl. Set aside. In another bowl, whisk together egg, coconut milk, coconut oil and remaining ¼ tsp (1 mL) vanilla. Make well in flour mixture; pour in egg mixture. Use a fork to gently mix until flour mixture is thoroughly moistened but batter is still lumpy.
Step 3
Preheat 1 tsp (5 mL) vegetable oil in large skillet over medium heat. Using ¼-cup (60 mL) measure, scoop batter into skillet. Cook until bubbles appear in centre of each pancake, bottom is golden and edges look cooked, about 2 to 3 min. Flip and cook another 2 min., until golden. Repeat process with remaining batter, adding more oil to pan as needed.
Step 4
Serve topped with strawberry compote or coconut-flavoured yogourt, a drizzle of maple syrup and sprinkle of coconut flakes.

Tip

Instead of cooking strawberries, macerate the night before. Mix them with 1 tbsp (15 mL) of the sugar, lime juice and ¼ tsp (1 mL) of the vanilla. Cover and refrigerate overnight. Bring to room temperature before serving.
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Nutrition Facts

Nutrition Description:
Per serving (¼ recipe):
Calories:
460
Fat:
30
Saturated Fat:
22
Carbs:
42
Fibre:
2
Sugar:
8
Cholesterol:
45 mg
Protein:
7
Sodium:
390 mg