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Coconut Sugar and Cinnamon Pancakes by Zola Nene

60 Minutes
12 Servings
8 Ingredients

Description

When the pancake cravings hit, Chef Zola Nene heeds the call with this easy Coconut Sugar and Cinnamon Pancakes recipe. Thin, fluffy and oh so delicious, they’re sure to become a favourite in your family too.

 

The key ingredient of both the batter and filling is our exclusive Simple Truth Organic Coconut Sugar. It’s made from the golden nectar of coconut tree blossoms, which gives it a beautiful caramel colour and flavour. It’s also 100% natural, sustainable, unrefined, non-GMO and preservative free. Simply goodness in every grain.

 

For the best results, follow Zola Nene’s tip for perfect pancakes: Cover the batter and leave it to rest for 15 minutes before cooking. It makes all the difference.

 

Whether you fold or roll yours or use the recipe for crepes instead of Coconut Sugar and Cinnamon Pancakes, find all the ingredients you need at your nearest Checkers store, as well as on the Sixty60 app for delivery to your door in 60 minutes.

 

Directions

1. Whisk together the eggs, milk, water, oil and coconut sugar.

2. Sift in flour and whisk until well combined and batter is smooth.

3. Cover and leave to rest for 15–30 minutes. 

4. Heat a pan, add a drizzle of oil, then wipe off excess with kitchen paper.

5. Pour ½ cup of batter into the pan and swirl to cover the base of the pan. Cook for 3–4 minutes on the first side or until the batter is set, then flip over and cook for another 30 seconds on the second side. Repeat cooking process until all the batter is used up.

6. For the filling, combine the coconut sugar and ground cinnamon, then sprinkle it over the pancake with a squeeze of fresh lemon juice.

7. Fold and enjoy.

Ingredients

For the Pancakes:

  • 2 large eggs
  • 625ml milk
  • 125ml water
  • 30ml sunflower oil (plus extra for cooking)
  • ¼ cup Simple Truth Organic Coconut Sugar
  • 280g cake wheat flour

 

For the Filling:

  • ½ cup Simple Truth Organic Coconut Sugar
  • 1 tbsp. ground cinnamon
  • 2–3 fresh lemons; cut into wedges