Recipe: Coconut Pancakes With Gula Melaka Drizzle By Asian Food Channel

Here’s a recipe for everyone’s favorite breakfast –fluffy, decadent pancakes, but with coconut oil and palm sugar for a Southeast Asian twist!

15 mins needed (5 mins for preparation, 10 mins for cooking)


Serves 3-4 people

  • 4 eggs, 2 egg yolks separated from whites
  • 2 cups self raising flour
  • 2 Tbsp caster sugar
  • 4 Tbsp organic coconut oil (can be substituted with butter)
  • 1 cup coconut milk
  • 1 cup warm water
  • 100 g gula melaka (palm sugar)
  • 1 tsp sea salt
2 of 4
Use your ← → (arrow) keys to browse

Step 2 – Cook pancakes

  • In a non-stick pan, add in 1 tsp coconut oil or 1 tsp butter.
    Tip: Use organic extra-virgin coconut oil for the best quality and flavor.
  • When hot, ladle a ladle of the pancake mixture onto the pan.
  • Flip when bubbles appear on the top of the pancake.
  • Repeat until you run out of batter.
2 of 4
Use your ← → (arrow) keys to browse