Some recipes instantly transport you back to a place, and these coconut pandan pancakes do exactly that for me.

My inspiration comes from many happy mornings spent at the much-loved Honeymoon Guesthouse in Ubud, Bali, where breakfast was always a leisurely affair.

Surrounded by lush tropical gardens and the gentle sounds of Bali waking up, I fell in love with the fragrant aroma of pandan and creamy coconut—a flavour combination that has stayed with me ever since.

Pandan is often described as the vanilla of Southeast Asia, lending a delicate, floral sweetness to both sweet and savoury dishes. Combined with rich coconut, it creates pancakes that are light, fragrant and wonderfully comforting.

I’ve recreated those memorable Balinese breakfasts here with my own version of these coconut pandan pancakes. If you can’t find fresh pandan leaves, don’t worry—a good-quality pandan extract works beautifully, or you can add a little matcha for a lovely natural green hue with its own unique flavour.

Whether you’re planning a leisurely weekend brunch or simply dreaming of your next tropical escape, these pancakes bring a little taste of Bali to your own kitchen.

Gluten free coconut pancakes

Recipe by Samantha Gowing

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Ingredients

Units USM Scale 1/2x1x2x3x

6 pandan leaves (available in Asian food shops, usually in the freezer) 250 ml water 2 cans / 800 ml coconut milk 1 cup shredded coconut 4 eggs 2+1 Tbsp. coconut sugar 4 Tbsp. coconut oil 2 cups rice or coconut flour 2–3 tsp. baking powder 1/2 tsp. salt Coconut oil for frying Coconut syrup 1/2 cup good-quality coconut milk 1/4 cup maple syrup

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Instructions

1. Roughly chop the pandan leaves and put in blender with water and puree.
2. Strain through muslin into a large jug. Set aside. Dehydrate pulp as desired.
3. In a medium-size mixing bowl, combine the can of coconut milk with the shredded coconut. Set aside.
4. In a smaller bowl, whisk the eggs. Add the sugar then melted butter, and whisk again until light and fluffy.
5. Add the egg mixture to the coconut milk mixture, stirring well to combine. Add pandan juice.
6. In a large mixing bowl, stir together the flour, baking powder, and salt.
7. Now add the wet coconut-egg-pandan juice mixture to the dry flour mixture, stirring well to combine.
8. Heat a heavy-based frying pan over high heat for 30 seconds.
9. Reduce heat to medium for another 30 seconds.
10. Add 1 Tbsp. oil and swirl around, then ladle about
    ¼ cup pancake batter (for large pancakes) into the middle of the pan.
11. Jiggle the pan a little or tilt to spread the batter out as required.
12. When surface around is covered with bubbles, flip and cook the other side.Coconut Syrup
    1. Simply combine the coconut milk and syrup, stirring well.
    2. Adjust the flavours by adding more coconut milk or more syrup as desired.

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