Carrot, Apple & Coconut Pancakes Recipe

Name: Carrot, Apple & Coconut Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BLACKBERRY CHUTNEY:; 3/4 pounds Blackberries; 3-1/2 ounces, weight Superfine Sugar; 1/2 cups Red Onions, Thinly Sliced; 1 Tablespoon Dijon Mustard; 3-1/3 ounces, fluid White Wine Vinegar; FOR THE PANCAKES:; 1-1/4 cup Flour; 2 teaspoons Baking Powder; 1/4 teaspoons Salt; 1/2 teaspoons Ground Ginger; 1 whole Large Egg, Lightly Beaten; 1/4 cups Brown Sugar; 1 cup Buttermilk; 1-1/2 cup Carrots, Finely Grated; 1/2 cups Grated Apple; 1/4 cups Sweetened Coconut; 1 Tablespoon Butter, For Melting; 2 whole Large Eggs, For Frying

Servings: persons

FOR THE BLACKBERRY CHUTNEY:
3/4 pounds Blackberries
3-1/2 ounces, weight Superfine Sugar
1/2 cups Red Onions, Thinly Sliced
1 Tablespoon Dijon Mustard
3-1/3 ounces, fluid White Wine Vinegar
FOR THE PANCAKES:
1-1/4 cup Flour
2 teaspoons Baking Powder
1/4 teaspoons Salt
1/2 teaspoons Ground Ginger
1 whole Large Egg, Lightly Beaten
1/4 cups Brown Sugar
1 cup Buttermilk
1-1/2 cup Carrots, Finely Grated
1/2 cups Grated Apple
1/4 cups Sweetened Coconut
1 Tablespoon Butter, For Melting
2 whole Large Eggs, For Frying

1
For the blackberry chutney:
2
Combine all the ingredients in a medium saucepan, minus the vinegar. Over medium heat, stir continuously until the blackberries soften and the juices explode. Season to taste. Add the vinegar next and simmer uncovered for 10 minutes. Cool, transfer to a jar and refrigerate until ready to use.
3
For the pancakes:
4
1. In a large mixing bowl, combine the flour, baking powder, salt and ginger. In a small mixing bowl combine the egg, brown sugar, buttermilk, carrots, apples and coconut. Stir the dry ingredients into the egg mixture.
5
2. Using a medium saute pan over medium heat add the butter to the pan. Pour 2 tablespoons of batter into the pan and cook for about 2 minutes per side, or until bubbles form on the top of the pancake. 3. Flip and repeat on second side.
6
This makes 4 thick pancakes, or 8 smaller ones. Serve 2 pancakes on a plate and top with 1 fried egg and some blackberry chutney.

1029

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE BLACKBERRY CHUTNEY:, 3/4 pounds Blackberries, 3-1/2 ounces, weight Superfine Sugar, 1/2 cups Red Onions, Thinly Sliced, and more.

Yes, Carrot, Apple & Coconut Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot, Apple & Coconut Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions