Coconut Pancakes With Sweet Plantains Slices

4 Servings
Total Time 30 minutes



  • 2 cup cake flour
  • ¼ c. sugar
  • 3 T. vegetable oil
  • 1 T. baking powder
  • 2 eggs
  • ¼ tsp salt
  • 1 cup coconut milk

Pineapple Rum Syrup

  • ¼ c. spiced dark rum
  • 1 c. pineapple Juice
  • ½ c. brown sugar
  • 1 T. lime Juice

Fried Plantains


  • ½ c. blueberries



  • Combine in mixing bowl all ingredients and mix well.
  • Pre-heat griddle to 350 degrees.
  • Spray griddle with Pam vegetable spray.
  • Pour ¼ cup sized pancake batter on griddle.
  • Cook until you see bubbles on top of the pancake.
  • Turn the pancake over.
  • Cook for another 20 seconds.
  • Serve.

Pineapple Rum Syrup

  • Combine all ingredients and place into a sauce pot.
  • Place on stove and turn stove on medium heat.
  • Bring mixture to a boil, stirring occasionally.
  • ***Note: If using gas stove, alcohol will burn off.

Fried Plantains

  • Pre-heat deep fat fryer to 350 degrees.
  • Fry sweet plantains until medium brown color. 3-4 minutes.
  • Drain sweet plantains.
  • Combine sugar and cinnamon.
  • Season plantains with cinnamon sugar.


  • Place two each pancake on 10” round plate.
  • Place 3 fried sweet plantains on pancakes.
  • Drizzle 1.5 oz of pineapple syrup over pancakes.
  • Garnish with blueberries.

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