Tropical pancakes

By Abbey Sharp
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Tropical pancakes


  • 2 eggs
  • 1 ½ cups milk
  • ¼ cup melted virgin coconut oil
  • 2 cups whole grain flour
  • 2 tablespoons maple syrup
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup sliced banana
  • ½ cup diced mango
  • 2 tablespoons toasted coconut
  • Virgin coconut oil, for cooking
  • Toasted coconut on top, to serve
  • Mango, sliced, to serve
  • Banana, sliced, to serve
  • Maple syrup


  1. Beat the egg in a bowl, then add in the milk and coconut oil. Add the flour, maple, baking powder, salt and cinnamon and mix well.
  2. Stir in the banana, mango and coconut.
  3. Heat a griddle or frying pan with a little bit of the coconut oil over medium heat.
  4. Add ¼ cup of the batter and cook until the bubbles appear on the surface and begin to break. Turn over and cook until golden brown. Continue with the remaining batter.
  5. To serve, top with coconut, mango, banana and maple syrup. Enjoy!


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