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Coconut pancakes with roasted rhubarb and lime
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These dairy-free scotch pancakes are a deliciously different way to celebrate Pancake Day. The sharp rhubarb is a perfect foil for the richness of the coconut
60g desiccated coconut
400g rhubarb, trimmed and cut into 4cm lengths
130g golden caster sugar
1 unwaxed lime, zest and juice
225g self-raising flour
½ tsp baking powder
¼ tsp fine sea salt
20g coconut oil, melted, plus 2 tsp for frying
1 large egg, beaten
250ml coconut drink
coconut milk yogurt alternative, to serve
1. Preheat the oven to 200˚C, gas mark 6. Put the desiccated coconut on a small baking tray and toast in the oven for 3-5 minutes, stirring halfway through; set aside. In a small roasting tin, toss the rhubarb with 60g sugar, most of the lime zest (reserving a little to serve) and all of the lime juice, then arrange in a single layer. Cover with foil and roast for 15-20 minutes until tender but still holding its shape.
2. Meanwhile, sift the flour and baking powder into a bowl. Stir in the salt, the remaining 70g sugar and the toasted coconut. Make a well in the centre and add the melted coconut oil and egg. Use a balloon whisk to mix from the centre outwards, gradually adding the coconut drink until you have a thick, spoonable batter.
3. Heat ½ tsp coconut oil in a large frying pan and swirl the pan so it covers the surface. Working in batches of 3, add mounds of batter to the pan (2 tbsp each) to form pancakes. Cook over a medium heat for 2-3 minutes, then flip and cook for a further minute. Repeat with the remaining batter. Divide between warm plates and top with the rhubarb and a dollop of coconut yogurt alternative. Sprinkle over the reserved lime zest and serve straight away.
Typical values per serving:
This recipe was first published in February 2021.