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Recetas veganas
Panqueques de Coco Especiados con Frutas Tropicales

Panqueques de Coco Especiados con Frutas Tropicales

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These spiced coconut pancakes offer a vibrant, plant-based twist on a breakfast classic. Infused with the aromatic warmth of nutmeg and allspice, the batter features shredded coconut for a lovely texture and wholemeal flour for a wholesome, nutty finish. Served alongside a bright tropical fruit salad, they provide a refreshing balance of flavours that feels indulgent yet remains entirely vegan.

Ideal for a leisurely weekend brunch or a special morning treat, this dish is packed with nutritious ingredients like pistachios and light coconut milk. The combination of exotic fruit and subtle spices makes it a sophisticated choice for those looking to expand their plant-based repertoire. Simply serve with a generous drizzle of maple syrup for a healthy, homemade start to the day.

Ingredients for Spiced Coconut Pancakes with Tropical Fruit

325g wholemeal flour
130g unsweetened shredded coconut
2 cucharaditas de polvo de hornear
3/4 teaspoons ground nutmeg
3/4 cucharaditas de pimienta de Jamaica molida
1/4 cucharaditas de bicarbonato de sodio
1 13 1/60g can light unsweetened coconut milk (about 400ml )
2 cucharadas de jarabe de arce puro
1 tablespoon vanilla extract
Aceite vegetal
Tropical fruit salad
Additional pure maple syrup
Chopped natural unsalted pistachios (for garnish)
Ingredient info: Unsweetened shredded coconut is available at specialty foods stores and natural foods stores. Canned light unsweetened coconut milk is sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.

How to make Spiced Coconut Pancakes with Tropical Fruit

Preheat oven to 250°. Whisk first 6 ingredients and 3/4 teaspoons salt in large bowl. Whisk coconut milk, 300ml warm water, 2 tablespoons maple syrup, and vanilla in medium bowl. Whisk coconut milk mixture into dry ingredients until batter is pourable.

Heat griddle or skillet over medium-high heat; brush with vegetable oil. Working in batches, add batter by 60ml fuls. Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes. Turn over; cook until golden, 1 to 2 minutes. Transfer to baking sheet. Keep warm in oven.

Place 2 to 3 pancakes on each plate. Top with tropical fruit salad, maple syrup, and chopped pistachios.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.