Thai Coconut Pandan Pancakes with Mango Coulis
These fragrant Thai-inspired pancakes are a delightful sweet breakfast treat. Infused with the subtle aroma of pandan and complemented by a vibrant mango coulis, they offer a taste of Southeast Asia to start your day.
Prep Time
30 min
Difficulty
Easy
Servings
4
Calories
350 kcal
Instructions
- 1
In a large mixing bowl, whisk together rice flour, sugar, and salt.
~2 min - 2
Gradually whisk in the coconut milk and pandan extract until smooth.
~2 min - 3
Whisk in the eggs until fully incorporated.
~1 min - 4
Peel and chop the mango. Place in a blender with lime juice and blend until smooth to make the coulis.
~5 min - 5
Heat 1 teaspoon of vegetable oil in a non-stick frying pan over medium heat.
~1 min - 6
Pour about 1/4 cup of batter into the hot pan for each pancake. Cook for 2-3 minutes per side, until golden brown and cooked through.
~4 min - 7
Repeat with the remaining batter, adding more oil as needed.
~8 min - 8
Serve the pancakes warm, drizzled with the mango coulis.
Tips
- For a stronger pandan flavor, you can use fresh pandan leaves to make your own extract by blending them with a little water and straining.
- Leftover mango coulis can be stored in an airtight container in the refrigerator for up to 3 days.
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