Double Coconut Pancakes With Vanilla Peach Sauce

Name: Double Coconut Pancakes With Vanilla Peach Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SAUCE:; 1 cup Sugar; 1/2 cups Water; 2 Tablespoons Butter; 2 cups Peeled And Thinly Sliced Peaches; 1 Tablespoon Fresh Lemon Juice; 1 teaspoon Pure Vanilla Extract; 1/4 teaspoons Ground Cardamom; 1 dash Freshly Ground Black Pepper; FOR THE PANCAKES:; 1-1/2 cup Freshly Ground Whole Wheat Pastry Flour OR All Purpose Flour; 2 Tablespoons Gluten Flour (eliminate If Using All-purpose Flour); 2 Tablespoons Sugar; 1 teaspoon Baking Powder; 2 Tablespoons Shredded Sweetened Coconut; 1/2 teaspoons Salt; 14 ounces, fluid Can Coconut Milk; 1 whole Large Egg; 1 Tablespoon Melted Butter

Servings: persons

FOR THE SAUCE:
1 cup Sugar
1/2 cups Water
2 Tablespoons Butter
2 cups Peeled And Thinly Sliced Peaches
1 Tablespoon Fresh Lemon Juice
1 teaspoon Pure Vanilla Extract
1/4 teaspoons Ground Cardamom
1 dash Freshly Ground Black Pepper
FOR THE PANCAKES:
1-1/2 cup Freshly Ground Whole Wheat Pastry Flour OR All Purpose Flour
2 Tablespoons Gluten Flour (eliminate If Using All-purpose Flour)
2 Tablespoons Sugar
1 teaspoon Baking Powder
2 Tablespoons Shredded Sweetened Coconut
1/2 teaspoons Salt
14 ounces, fluid Can Coconut Milk
1 whole Large Egg
1 Tablespoon Melted Butter

1
FOR THE SAUCE
2
1. To make the sauce, combine the sugar and water in a medium saucepan over medium-high heat. Stir and heat until sugar dissolves and then pour it into a small bowl and set aside.
3
2. Add the butter to the pan and then the peaches, and cook until peaches are soft.
4
3. Next add the syrup back into the pan and also add the lemon juice, vanilla extract, cardamom and pepper. Cook until sauce is slightly thickened but it won't be as thick as a syrup, about 5 minutes. Set aside while you make the pancakes.
5
FOR THE PANCAKES:
6
1. Preheat your griddle or large skillet over medium heat.
7
2. Combine the flour(s), sugar, baking powder, coconut and salt in a medium bowl.
8
3. In another medium bowl, combine the coconut milk, egg and melted butter.
9
4. Add the coconut milk mixture to the dry ingredients and whisk until smooth.
10
5. Using a 1/4 cup scoop, scoop batter onto the griddle or pan. Cook until bubbly on top and slightly brown on the bottom, about 3 minutes. Turn it over and cook other side until golden, about 2 more minutes.
11
6. Remove pancakes from griddle and serve hot with Vanilla Peach Sauce.

526

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

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 SAUCE:, 1 cup Sugar, 1/2 cups Water, 2 Tablespoons Butter, and more.

Yes, Double Coconut Pancakes With Vanilla Peach Sauce 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!