Coconut pancakes with salted caramel

Here is a recipe you must try by Groovy Food Company for Pancake Day! A tasty twist on an all time classic, these coconut pancakes won't disappoint!

Brought to you by The Groovy Food Company

Here's a Pancake Day recipe you must try by Gizzi Erskine for The Groovy Food Company!

A tasty twist on an all-time classic, these coconut pancakes won't disappoint! Serve a dollop of the salted caramel topping to complete the dish – YUM!

Additional serving suggestion! To build the pancakes fill with 2 tbsp of the coconut caramel, ½ sliced banana and a really good grating of dark chocolate and fold. Serve with whipped or ice cream, which helps cut through the caramel.

Ingredients

Pancakes:

  • 110 g plain flour
  • a pinch of salt
  • a pinch of sugar
  • 1 free-range egg
  • 1 free-range egg yolk
  • ½ pint milk
  • 2 tbsp The Groovy Food Company Organic Virgin Coconut Oil

Salted caramel topping (makes 500ml):

  • 320 g The Groovy Food Company Organic Coconut Sugar
  • 30 ml water
  • 250 ml coconut cream
  • 120 g The Groovy Food Company Organic Virgin Coconut Oil
  • seeds from 1 vanilla pod
  • ½ tsp sea salt

Instructions

For the pancakes

1
Put the flour, salt and sugar into a mixing bowl.
2
Gradually whisk in the egg, egg yolk and milk until smooth and combined.
3
Cover with cling film and leave to rest in the fridge for 30 minutes.
4
Heat a pancake/crepe pan to a medium heat. (Make sure the pan it fairly hot before spooning in the batter otherwise you will get thick rubbery pancakes).
5
Dip a piece of kitchen paper into the oil and wipe around the pan.
6
Ladle in one ladleful of the batter into the pan and swirl it round making sure it coats the bottom.
7
Pour any excess batter back into the bowl and fry the pancake for 30 seconds to 1 minute. (The pancake should be nicely golden on its base).
8
Carefully flip it over and finish cooking the pancake for a further 30 seconds. (This side will have small brown blisters on it).
9
Slide the pancake onto a plate and repeat with the rest of the batter.

For the coconut salted caramel topping

1
Put the sugar and water in a large saucepan and melt over a low heat, stirring gently.
2
Bring up the temperature and bring the sugar syrup to the boil. (Do not stir now as this will cause crystals to appear.)
3
The sugar syrup will slowly turn into a caramel. (It is a medium mahogany colour with normal sugar but coconut sugar is already dark so you need to wait for it to thicken slightly and until the room smells of caramel.)
4
Quickly, but carefully pour in the coconut cream and beat it back to a smooth texture as the cold cream will make the caramel seize.
5
Beat in the organic virgin coconut oil, vanilla and salt and when smooth and combined.
6
Transfer to a jam jar or two to cool.
7
Spread the inside of your crepe with a good 2 tablespoons of the salted caramel to serve.

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