Gordon Ramsay Coconut Pancakes Recipe

This delicious and easy coconut pancake recipe by Gordon Ramsay is the perfect breakfast or brunch treat! Light, fluffy pancakes are topped with sweet caramelized bananas and a tangy mango sauce for a tropical twist. You can easily customize this dish with common ingredients, making it a simple yet impressive choice for any occasion!

Ingredients Needed:

For the mango sauce:

• 1 mango, peeled, stoned and roughly chopped

For the vegan pancakes:

• 150g plain flour
• 2 tsp baking powder
• 2 tsp caster sugar
• Pinch of sea salt
• 190ml coconut milk
• 125ml water
• 1 tbsp coconut oil, melted, plus extra for frying
• 1 passion fruit, to serve

For the caramelized bananas:

• 2 small bananas, peeled and sliced lengthways, then each length cut in half
• 2 tbsp caster sugar

How To Make Coconut Pancakes Recipe?

1. Prepare the mango sauce: Blend 250g of mango in a blender until smooth. Push the purée through a sieve into a jug for a smooth texture. If too thick, add a splash of water. Adjust sweetness with a pinch of sugar if needed. Set aside.
2. Make the pancake batter: In a large bowl, mix 150g plain flour, 10g baking powder, 10g caster sugar, and 1g sea salt. Add 190ml coconut milk, 125ml water, and 15ml melted coconut oil. Stir gently until combined.
3. Cook the pancakes: Heat a non-stick frying pan over medium heat and brush with coconut oil. Pour in 30ml batter per pancake. Cook for 1 minute until edges set and bubbles appear. Flip and cook for 1 minute until golden. Transfer to a warm plate and repeat with the remaining batter.
4. Caramelize the bananas: Brush the pan with coconut oil and add banana slices. Sprinkle with 30g caster sugar and cook for 2–3 minutes until caramelized.
5. Assemble and serve: Stack the pancakes with caramelized bananas and drizzle with mango sauce. Scoop out passion fruit seeds and spoon over the top.

Recipe Tips:

• Don’t overmix the pancake batter: A few lumps are fine; overmixing makes pancakes tough.
• Use ripe bananas: They caramelize better and bring out a natural sweetness.
• Adjust the mango sauce: If it’s too thick, add a little water. If it’s too tart, add a pinch of sugar.
• Preheat your pan: Make sure the pan is hot before adding the batter for golden, crispy edges.
• Keep pancakes warm: Stack cooked pancakes on a warm plate and cover with foil to keep them hot while you finish cooking the rest.

How To Store & Reheat Leftovers?

• Refrigerate: Let the pancakes cool to room temperature. Then, store them in an airtight container in the fridge for up to 2 days.
• Freeze: Cool the pancakes before freezing. Store in a freezer-safe bag or container, with parchment paper between layers. Freeze for up to 1 month.
• Reheat: Heat a pan with a little coconut oil and warm pancakes for 1–2 minutes on each side.

Nutrition Facts:

• Calories: 91 kcal
• Total Fat: 12.7 g
• Saturated Fat: 11.13 g
• Cholesterol: 0.0 mg
• Sodium: 4.5 mg
• Potassium: 398.0 mg
• Total Carbohydrate: 47.75 g
• Dietary Fiber: 4.13 g
• Sugars: 14.0 g
• Protein: 4.0 g