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Almond pancakes with caramelised pears

Serves: 4
Prep: 10
Cook: 15

    This is an indulgent take on a family favourite - fluffy pancakes topped with the sweet, malty flavour of caramelised pears and fragrant toasted coconut.

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    • 11/4 cups self-raising flour, sifted
    • 1 tablespoons caster sugar
    • 1 cup So Good Almond Coconut milk, plus 1/4 cup extra
    • 2 eggs
    • 1 tsp lite olive oil spread
    • 2 pears, cored, cut into thin wedges
    • 1/4 cup golden syrup
    • 2 tablespoons shredded coconut, toasted


    1. Combine flour and sugar together in a large bowl. Whisk So Good Almond Coconut  milk and eggs together and pour into a well in centre of dry ingredients. Whisk, to form a smooth batter. 
    2. Heat a lightly greased, non-stick frying pan on medium heat. Cook 1/4 cup of batter, in batches, for 2 minutes, until bubbles appear on surface and begin to pop. Turn and cook for another 1 min, until golden. Repeat with remaining batter. Stack on a plate, cover and keep warm while cooking pears.
    3. Melt spread in the same pan on medium. Cook the pears for 2-3 minutes, until they begin to soften. Add the golden syrup and extra Almond Coconut milk and simmer for 2-3 mins, until reduced slightly.
    4. Stack pancakes on each serving plate. Spoon over pears and top with toasted coconut.  


    • To create an indulgent gluten free treat, simply replace the self-raising flour with gluten free self-raising flour.​ Remember to always check the label of each ingredient to ensure it is gluten free.

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