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Spiced Coconut Pancakes with Tropical Fruit

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.

Continue reading below

Ingredients for Spiced Coconut Pancakes with Tropical Fruit

  • 325g wholemeal flour

  • 130g unsweetened shredded coconut

  • 2 teaspoons baking powder

  • 3/4 teaspoons ground nutmeg

  • 3/4 teaspoons ground allspice

  • 1/4 teaspoons bicarbonate of soda

  • 1 13 1/60g can light unsweetened coconut milk (about 400ml )

  • 2 tablespoons pure maple syrup

  • 1 tablespoon vanilla extract

  • Vegetable oil

  • 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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