These green pandan pancakes are a super fun twist on the classic breakfast recipe, perfect to jazz up your Sunday brunch with this famous South East Asian ingredient. They're ready in less than 20 minutes and require five simple plant-based ingredients.
When we first tried pandan essence, we immediately knew we would make lots of recipes with it. So, after our pandan jellies, we decided to use this cool ingredient again to prepare colourful green pancakes bursting with sweet, floral notes. We're sure you'll love them as much as we did!
We made the batter with a base of plain flour and coconut milk drink. Then, we added baking powder for fluffiness and a dash of maple syrup for sweetness. Just a few drops of pandan paste to finish off, and there you have it: a bright green creamy pancake batter full of tropical flavours!
Pandan leaf extract is a common ingredient in a variety of Malay and Indonesian dishes, both sweet and savoury. In desserts like cakes, jellies, and crepes, pandan adds a grassy, nutty flavour and imparts a distinctive, green hue. You can easily find it at Asian food stores as an emerald green bottled essence.
As here at Foodaciously we want to help everyone enjoy the food they love without compromise, we made the pancakes egg-free and dairy-free. Coconut milk is a great plant-based alternative to cow milk and gives a nutty, sweet taste to the batter too. Also, we found that combining flour with baking powder is enough to replace the leavening power of eggs.
Serve these spongy vegan pancakes warm, drizzle them with maple syrup, and garnish them with your favourite toppings. We love them with soy yogurt, fresh strawberries, and coconut flakes — so yummy!