Fluffy Lemon-Coconut Cloud Pancakes with Fresh Berry Compote

These fluffy lemon-coconut cloud pancakes are a delightful twist on your traditional breakfast favorite. With the zesty brightness of lemon combined with the rich flavor of coconut, they create a light and airy texture that’s simply irresistible.

The accompanying fresh berry compote adds a burst of sweetness and vibrant color, making this dish not only delicious but visually stunning. Perfect for a weekend brunch or a special morning treat, these pancakes are sure to impress family and friends!

Fluffy Lemon-Coconut Cloud Pancakes with Fresh Berry Compote

Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 220 calories 9g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup all-purpose flour
• 1/2 cup shredded coconut
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup coconut milk
• 3 large eggs, separated
• Zest of 1 lemon
• 1 tablespoon lemon juice
• Butter or oil for cooking
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons honey or maple syrup (for compote)

Instructions

1. In a large bowl, whisk together the flour, shredded coconut, sugar, baking powder, and salt.
2. In a separate bowl, mix the coconut milk, egg yolks, lemon zest, and lemon juice until combined.
3. Gently fold the wet ingredients into the dry ingredients until just combined.
4. In another bowl, beat the egg whites until stiff peaks form, then gently fold them into the pancake batter.
5. Heat a skillet over medium heat and add a little butter or oil. Pour about 1/4 cup of batter for each pancake.
6. Cook for 2-3 minutes on each side until golden brown and fluffy.
7. For the berry compote, combine mixed berries and honey or maple syrup in a small saucepan over medium heat.
8. Cook for about 5 minutes until the berries soften and release their juices, stirring occasionally.
9. Serve the pancakes hot, topped with the berry compote.

Notes

Tip: For extra lemon flavor, add a few drops of lemon extract to the batter.

When making cloud pancakes, be careful not to overmix the batter once you add the whipped egg whites; this will help them stay fluffy. You can substitute the fresh berries with your favorite fruits such as peaches or mangoes for a different flavor profile.

For storage, keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or microwave before serving. These pancakes also freeze well; just make sure to separate layers with parchment paper when freezing.