Recipe courtesy of PUBLIC NYC

Coconut Pancakes with Ginger-Lime Syrup

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 8 to 10 servings
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Coconut Pancakes:

2 1/2 cups all-purpose flour

2 cups coconut powder

1 1/8 cups unsweetened dried coconut

1/3 cup quick-cooking polenta

1 tablespoon baking powder

Pinch salt

1 cup buttermilk

3/4 cup melted butter

4 eggs

One 16-ounce can coconut milk

1 cup fresh ricotta cheese, for serving

1/2 mango, cubed, for serving

Ginger-Lime Syrup, recipe follows, for serving

1/2 cup toasted dried coconut, for garnish

1/2 lime, cut into 4 wedges, for garnish

Fresh mint or cilantro, for garnish

Ginger-Lime Syrup:

1/3 cup maple syrup

2 1/4 to 2 1/2 ounces candied ginger and its syrup

2 1/4 to 2 1/2 ounces candied ginger and its syrup 

1/8 cup honey

2 teaspoons yuzu juice

1 1/2 teaspoons yuzu cha

Zest and juice of 1 lime

1/2 lime leaf, finely minced 


  1. For the coconut pancakes: Stir together the flour, coconut powder, unsweetened dried coconut, polenta, baking powder and salt in a mixing bowl to combine. Whisk together the buttermilk, butter, eggs and coconut milk in a separate mixing bowl. Slowly pour the wet ingredients into the dry while whisking into a smooth batter. 
  2. Heat a large skillet over medium heat. Cook the pancakes until golden brown on each side, and then transfer to a plate. 
  3. Top the pancakes with a scoop of the ricotta and the mango cubes and drizzle with Ginger-Lime Syrup. Garnish with dried coconut, lime and mint. 

Ginger-Lime Syrup:

  1. Combine the maple syrup, candied ginger and syrup, honey, yuzu juice, yuzu cha, lime zest and juice and lime leaf in a blender and blend until smooth.

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