Soft, fragrant pancakes with pandan and coconut—finished with a bright calamansi yogurt that cuts through the richness. This is breakfast that tastes indulgent but eats like a smart decision.
Recipe Overview
- Cuisine: Southeast Asian-inspired
- Course: Breakfast
- Diet: Gluten-free, low-carb (not zero-carb)
- Skill level: Easy
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Servings: 2 (about 6 small pancakes)
Allergens
Eggs, dairy (yogurt), tree nuts (almond flour)
Ingredients
Pancakes
- 2 large eggs
- 120 g Greek yogurt, plain (unsweetened)
- 80 g almond flour
- 12 g coconut flour (about 2 tbsp)
- 1 tsp baking powder
- 1/4 tsp fine salt
- 1 tbsp melted coconut oil (or butter), plus more for the pan
- 1–2 tsp pandan extract (start with 1 tsp)
- 1–2 tbsp water or milk (only if needed to loosen batter)
Calamansi Yogurt (Topping)
- 120 g Greek yogurt
- 1–2 tbsp calamansi juice (or lime/lemon)
- 1 tsp honey or preferred sweetener (optional)
- Zest of 1 calamansi/lime (optional)
- Pinch of salt
Equipment
- Mixing bowl + whisk
- Measuring spoons (and kitchen scale if available)
- Nonstick pan or well-seasoned skillet
- Spatula
Instructions
- Make the calamansi yogurt.
Mix yogurt, calamansi juice, salt, and optional sweetener/zest. Taste: it should be bright and lightly tangy (not dessert-sweet). Chill while you cook. - Mix wet ingredients.
Whisk eggs and yogurt until smooth. Stir in pandan extract and melted coconut oil. - Add dry ingredients.
Add almond flour, coconut flour, baking powder, and salt. Mix until fully combined.- Batter should be thick but spoonable. If it’s too thick, loosen with 1 tbsp water/milk at a time.
- Cook the pancakes (low-medium heat).
Lightly grease a nonstick pan. Spoon batter into small rounds (about 2 tbsp each).
Cook 2–3 minutes until edges set and the surface looks mostly dry, flip, then cook 1–2 minutes more. - Serve.
Stack, spoon over calamansi yogurt, and finish with toppings if using.
Chef’s Tips
- Low heat is non-negotiable. Almond/coconut flours brown quickly. Low and steady = fluffy inside.
- Make them small. Mini pancakes flip cleanly and cook evenly.
- Let the batter sit 2 minutes if it looks loose—coconut flour thickens as it hydrates.
Variations & Substitutions
- No pandan: Use vanilla extract (still great, just less aromatic).
- Dairy-free: Use thick coconut yogurt in batter and topping.
- Nut-free: Swap almond flour with sunflower seed flour (1:1). Expect a slightly darker/greenish tone sometimes—normal reaction.
- Sweeter breakfast: Add 1–2 tsp sweetener to the batter (optional).
Topping Ideas
- Toasted coconut flakes
- Crushed roasted peanuts
- A few berries
- Thin drizzle of kaya (small amount goes a long way)
Storage & Reheating
- Fridge: 3 days, airtight container
- Freezer: Up to 1 month (separate with parchment)
- Reheat: Dry pan on low heat or toaster oven. (Microwave works, but you’ll lose texture.)
Nutrition (Estimate)
Per serving (without extra toppings): approximately 350–450 kcal, depending on yogurt type and fat content.
Nutrition values are estimates and vary based on brands and substitutions.
FAQ
Can I make the batter ahead?
Best cooked fresh. If needed, mix and refrigerate up to 12 hours; expect it to thicken—loosen with a splash of water/milk before cooking.
Why are my pancakes dry?
Too much coconut flour or heat too high. Coconut flour is powerful—measure it carefully and cook low-medium.
Can I use coconut milk instead of yogurt?
Not ideal. Yogurt gives structure and tenderness. If you need dairy-free, use thick coconut yogurt.
