Coconut Saffron Date Pancakes are a delightful fusion of tropical and Middle Eastern flavors, perfect for a luxurious breakfast. These pancakes are made with coconut milk, giving them a rich and creamy texture. The addition of saffron provides a subtle, aromatic hint, enhancing the sweetness of the dates. Dates add a natural sweetness and chewy texture that balances the fluffy pancake base. This dish is loved for its unique blend of flavors, providing a delightful taste experience that transports you to exotic locales with every bite. A favorite among those who enjoy experimenting with breakfast foods, these pancakes are not only delicious but also visually appealing with a golden hue from the saffron.
Coconut Saffron Date Pancakes
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Flour – 2 Cups
- Coconut Milk – 1.5 Cups
- Saffron – 1 Pinch
- Dates – 0.5 Cups
- Baking Powder – 1 Tbsp
- Sugar – 2 Tbsp
- Eggs – 2 Piece
- Butter – 3 Tbsp
- Salt – 0.5 Tsp
- Vanilla Extract – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
10 Grams
Saturated Fat
70 Mg
Cholesterol
200 Mg
Sodium
45 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
18 Grams
Sugars
6 Grams
Protein
Directions
Step 1
In a small bowl, soak saffron in 2 Tbsp of warm water for 10 minutes.
Step 2
In a large mixing bowl, combine flour, baking powder, sugar, and salt.
Step 3
Whisk together eggs, coconut milk, and vanilla extract. Stir in the saffron mixture.
Step 4
Gradually add wet ingredients to the dry ingredients, mixing until just combined.
Step 5
Fold in chopped dates gently, ensuring they are evenly distributed.
Step 6
Heat a pan over medium heat and melt a small amount of butter. Pour batter to form pancakes and cook until bubbles form. Flip and cook until golden brown.
Step 7
Serve warm, garnished with additional dates or coconut flakes if desired.
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