Coconut and lemon pancakes Recipe – Brunch ideas

Today is my husband’s birthday, so I thought I’d make him a special birthday brunch. I came up with this recipe while looking at the ingredients in my cupboard, and I must say I’m very pleased with how it turned out! If you’re looking for an alternative to your traditional pancake, look no further. These coconut and lemon pancakes, though slightly heavier in texture and probably less ‘fluffy’ (due to the desiccated coconut granules) will definitely hit the spot.


150 plain flour

1 tea spoon of baking powder

50g caster sugar

A pinch of salt

250ml milk

5 table spoons (or 1 cup) of desiccated coconut

Juice from 1/2 lemon

Butter for frying


  1. In a bow, pour the flour, the baking powder, the sugar, salt, desiccated coconut and stir.
  2. Add the eggs, the milk and whisk.
  3. Add the juice from half a lemon, stir. The texture should be heavy and quite lumpy from the coconut. If it’s too runny, add some coconut and stir.
  4. In a frying pan, melt a bit of butter and set to medium heat.
  5. When hot, cook your pancakes for 1 minute on each side until golden.
  6. Serve with fruit, or savoury options e.g. bacon, sausage and egg. Enjoy!



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