Karen Humphrey: Fresh and Fearless


Coconut Mango Pancakes With Lime Syrup Recipe

Skip the cold toast and messy kitchen this Mother's Day

Mother's Day breakfast can mean cold toast, burned pancakes, and a mess in the kitchen. This easy, delightfully dairy free recipe combines chewy coconut with sweet mango, all drizzled with a tart-sweet lime syrup. These pancakes are tiny; only about 3 inches across, so if you have hungry bellies you made need to double or triple the recipe. Small is good for kids though; take the leftovers and sandwich them with Philadelphia chocolate cream cheese with a decadent lunchbox treat!


1 cup unsweetened desiccated coconut
3/4 cup flour
1 1/2 tsp baking powder
1 egg, beaten
1 cup coconut milk (shake the can so that the solids in the can are mixed in well with the liquid)
1 Tbsp honey
2 mangoes, sliced

Lime syrup:
2/3 cup sugar
juice of 4 limes, and the grated zest from one of them

In a blender, pulse the coconut so that it becomes a coarse mixture. Add the flour and baking powder, then pulse for a bit to combine. Pour the mixture out into a bowl.

Make a well in the flour and stir in the beaten egg, then whisk in the coconut milk and honey, continuing to whisk well until a smooth batter forms. Allow the batter to sit and rest for 15 minutes. If the batter is too thick, add a little more coconut milk or water.

Lime syrup: In a small saucepan, mix together the sugar, 2/3 cup water, lime juice and zest over high heat, stirring until the sugar has dissolved. Reduce the heat and continue to simmer the mixture for about 15 minutes until it has reduced and thickened to a syrupy consistency. Take off the heat and allow to cool, adding a little more lime zest if needed.

Once the pancake batter has rested, prep to cook the batter. Add a small amount of oil to a non stick fry pan, swirling to coat the bottom. Heat the pan over medium low heat. Spoon out the batter into the hot pan by heaping tablespoons, spreading out to make small pancakes. Cook the pancakes about 2-3 minutes until golden on the bottom, then flip and cook until golden and cooked through. Keep warm while you cook the rest of them. 

Serve the pancakes warm with slices of mango and a bit of lime syrup drizzled on top. Save the leftover lime syrup to stir into club soda for a refreshing summer drink.

Make 16 small pancakes 

Adapted from Gordon's Ramsay's Home Cooking