Coconut Ricotta Pancakes With Tropical Fruit Salsa

Name: Coconut Ricotta Pancakes With Tropical Fruit Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE TROPICAL FRUIT SALSA; 1 None cherimoya (custard apple), peeled, seeded and cut into segments (or mango, peeled, seeded and cubed); 1/2 None honeydew melon, peeled, seeded and cubed; 1/2 None papaya, peeled, seeded and cubed; 1/3 cup mint leaves; 2 tbsp lime juice; 2 tbsp brown sugar; 2 tsp grated ginger; None None Toasted coconut, yogurt, to serve; None None FOR THE COCONUT RICOTTA PANCAKES; 3/4 cup flour; 1 tsp baking powder; 1 tbsp granulated sugar; 1/2 cup coconut milk; 1/2 cup ricotta cheese; 1 None egg; 2 tsp vanilla bean paste or 1 tsp vanilla extract; 2 tbsp butter, melted

Servings: persons

None None FOR THE TROPICAL FRUIT SALSA
1 None cherimoya (custard apple), peeled, seeded and cut into segments (or mango, peeled, seeded and cubed)
1/2 None honeydew melon, peeled, seeded and cubed
1/2 None papaya, peeled, seeded and cubed
1/3 cup mint leaves
2 tbsp lime juice
2 tbsp brown sugar
2 tsp grated ginger
None None Toasted coconut, yogurt, to serve
None None FOR THE COCONUT RICOTTA PANCAKES
3/4 cup flour
1 tsp baking powder
1 tbsp granulated sugar
1/2 cup coconut milk
1/2 cup ricotta cheese
1 None egg
2 tsp vanilla bean paste or 1 tsp vanilla extract
2 tbsp butter, melted

1
For the salsa, combine fruit in a medium bowl. Place mint, lime juice, brown sugar and ginger in a mortar and pestle and pound to form a paste. Spoon over fruit, tossing to combine.
2
For the pancakes, sift flour and baking powder into a large bowl. Stir in sugar. Whisk coconut milk, ricotta, egg and vanilla in a medium bowl. Stir into dry ingredients until combined.
3
Heat a large non-stick skillet on medium heat. Brush with a little melted butter. Drop heaping tablespoons of batter into pan. Cook for 3-4 mins until bubbles form and break on top. Turn and cook for 1 min, until golden. Remove from pan. Keep warm while cooking remaining pancakes.
4
Serve pancakes topped with fruit salsa, toasted coconut and a dollop of yogurt.

332

kcal

Calories

Fat

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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 18 ingredients. The key ingredients include: None None FOR THE TROPICAL FRUIT SALSA, 1 None cherimoya (custard apple), peeled, seeded and cut into segments (or mango, peeled, seeded and cubed), 1/2 None honeydew melon, peeled, seeded and cubed, 1/2 None papaya, peeled, seeded and cubed, and more.

Yes, Coconut Ricotta Pancakes With Tropical Fruit Salsa falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!