Coconut Strawberry Pancake Crumble | Coconut And Fruit Pancake Crumble |Eggless Recipe
A baked coconut based pancake topped with a fruity crunchy crumble .
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Ingredients
Crumble topping:
Instructions
  1. Roast the oats and the jowar flour in the coconut oil , on medium heat, till you get a toasted aroma.
  2. Mix in the rest of the ingredients of the crumble except the strawberries and set aside.
  3. Preheat the oven to 180 degrees C for 10 minutes.
  4. Blend together all the ingredients  of the pancake base except the baking powder in a mixer. Adjust consistency with a little more coconut milk / water if needed .(it should be a thick smooth batter)
  5. Add the baking powder and whisk well for a few seconds.
  6. Pour into a baking tin lined with parchment (I used an 8″ by 8″ square tin)
  7. Sprinkle the crumble layer over it evenly.
  8. Arrange the sliced strawberries on top.
  9. Bake for 30 mins at 180 degrees C or until a skewer inserted comes out clean.
  10. Serve warm.
Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

PS: a large scoop of vanilla ice cream is a great idea to make this an indulgent dessert 

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