Coconut Pancakes, Cinnamon Pineapple Syrup & Carame

Name: Coconut Pancakes, Cinnamon Pineapple Syrup & Caramelized Plaintains With Rum Ricotta Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups unbleached all purpose flour; 2 tablespoons brown sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs separated; 2 tablespoons unsalted butter melted, plus extra for cooking; 3/4 cup coconut milk or juice from a fresh coconut; 1/2 cup milk; 1/2 lime; 1/2 teaspoon vanilla extract; 1 teaspoon rum; 1/4 teaspoon apple cider vinegar; 3/4 cup coconut fresh, grated; 1 stick cinnamon; 1/2 lime; 1/2 cup pineapple juice; 1 cup crushed pineapple; 1 cup maple syrup; 1 1/2 tablespoons brown sugar; 1 teaspoon light rum; plantains; 2 plantains ripe; 3 tablespoons unsalted butter; 4 tablespoons light brown sugar; 1 pinch salt; whipped cream; 1 cup heavy whipping cream; 1 1/2 tablespoons brown sugar or to taste; 1 tablespoon rum

Servings: persons

1 1/2 cups unbleached all purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs separated
2 tablespoons unsalted butter melted, plus extra for cooking
3/4 cup coconut milk or juice from a fresh coconut
1/2 cup milk
1/2 lime
1/2 teaspoon vanilla extract
1 teaspoon rum
1/4 teaspoon apple cider vinegar
3/4 cup coconut fresh, grated
1 stick cinnamon
1/2 lime
1/2 cup pineapple juice
1 cup crushed pineapple
1 cup maple syrup
1 1/2 tablespoons brown sugar
1 teaspoon light rum
plantains
2 plantains ripe
3 tablespoons unsalted butter
4 tablespoons light brown sugar
1 pinch salt
whipped cream
1 cup heavy whipping cream
1 1/2 tablespoons brown sugar or to taste
1 tablespoon rum
1/4 cup ricotta cheese

1
Mix flour, sugar, baking powder, baking soda and salt and set aside. In a separate bowl, combine the egg yolks, melted butter, milk, lime, rum and vanilla.
2
Combine the liquid and dry ingredients with a wooden spoon. Mix together only until flour is just incorporated.
3
In a small bowl, beat egg whites and apple cider vinegar with an electric mixer until soft peaks form. Fold the egg whites into the batter just until incorporated. Let set for 15 minutes and gently fold in the coconut. Be careful not to over beat the batter, otherwise the pancakes will be firm and tough.
4
Brush nonstick pan or cast iron griddle with a small amount of butter or cooking oil and heat over medium heat (325 degrees if using an electric griddle). (We like to use a paper towel to spread the butter over the whole pan or griddle.)
5
Pour 1/4 cup of the batter onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 -1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Keep them warm in a low oven.
6
Syrup
7
Bring all ingredients to a simmer over low heat.
8
Cook about 10 minutes.
9
Remove from the heat, strain, and serve warm or at room temperature. (Can be made overnight.)
10
Use an electric mixer or whisk to beat whipping cream until it begins to thicken.
11
Add sugar and rum. Continue to whisk until desired consistency.
12
Fold whipped cream into ricotta cheese.
13
Dollop pancakes with ricotta whipped cream and smother with desired amount of pineapple syrup. Sprinkle with grated coconut and walnuts if you like! Serve caramelized plantains alongside pancakes.

1048

kcal

Calories

Fat

152

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 31 ingredients. The key ingredients include: 1 1/2 cups unbleached all purpose flour, 2 tablespoons brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Coconut Pancakes, Cinnamon Pineapple Syrup & Caramelized Plaintains With Rum Ricotta Whipped Cream 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!

Coconut Pancakes, Cinnamon Pineapple Syrup & Caramelized Plaintains With Rum Ricotta Whipped Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions