- Quick & Easy
- For The Family
- Sweet
Pancakes with Butter, Lemon Coconut
These Pancakes with Butter, Lemon & Coconut from Luke Hines are the perfect blend of comfort and freshness—soft, golden pancakes enriched with creamy butter, lifted by zesty lemon, and finished with a tropical hint of coconut. It’s a simple combination, yet it creates a flavour profile that feels both nostalgic and wonderfully vibrant.
The pancakes themselves are light and fluffy, soaking up the warm, buttery lemon drizzle in the most irresistible way. The coconut adds a gentle sweetness and a subtle chew, giving each bite a little extra texture and warmth. It’s the kind of breakfast that instantly brightens the morning, whether you’re cooking for a crowd or treating yourself to a slow, sunny start.
A wholesome, feel-good twist on a classic pancake stack—fresh, fragrant, and effortlessly delicious.
What You’ll Need
2½ cup gluten-free, self raising flour
3 tbsp granulated coconut sugar (plus extra for sprinkling)
2 cups Full Cream Milk
1 free range egg, lightly whisked
Lemon wedges, to serve
Get started by sifting the flour into a large bowl. Add in the coconut sugar and stir to mix well. Add the Norco milk, 80g of melted butter, and the egg. Whisk until well combined.
Heat a large frying pan over medium heat and add a generous knob of butter to cook in. Once melted, pour in about 1/3 cup of mixture for each pancake, cooking for 2-3 minutes each side or until bubbles appear on the surface and both sides go lightly golden brown.
Grease the pan with butter between each batch, repeat with remaining batter and stack them up nice and high. Top with a generous knob of butter, give a squeeze of lemon juice, and a sprinkle of the reserved coconut sugar.
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Full Cream Milk
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