Coconut pancakes with salted caramel

Here's a 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 on Pancake Day!

Brought to you by The Groovy Food Company

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.
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  • 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


For the pancakes

Put the flour, salt and sugar into a mixing bowl.
Gradually whisk in the egg, egg yolk and milk until smooth and combined.
Cover with cling film and leave to rest in the fridge for 30 minutes.
Heat a pancake/crepe pan to a medium heat (make sure the pan is fairly hot before spooning in the batter otherwise you will get thick rubbery pancakes).
Dip a piece of kitchen paper into the oil and wipe around the pan.
Ladle in one ladleful of the batter into the pan and swirl it round making sure it coats the bottom.
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).
Carefully flip it over and finish cooking the pancake for a further 30 seconds (this side will have small brown blisters on it).
Slide the pancake onto a plate and repeat with the rest of the batter.

For the coconut salted caramel topping

Put the sugar and water in a large saucepan and melt over a low heat, stirring gently.
Bring up the temperature and bring the sugar syrup to the boil (do not stir now as this will cause crystals to appear).
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).
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.
Beat in the organic virgin coconut oil, vanilla and salt and when smooth and combined.
Transfer to a jam jar or two to cool.
Spread the inside of your crepe with a good 2 tablespoons of the salted caramel to serve.
Last updated one year ago

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