Pinole Pancakes


Preparation time: 10 min
Cooking time: 5 min
Serves: 4 (8 large American pancakes)


250g pinole
3 eggs, room temperature (can be substituted with 3 bananas, thoroughly mashed)
150ml milk (or nut milk)
5 tsp bicarbonate soda
pinch of salt
60ml coconut oil, melted plus extra for greasing pan
maple syrup


  • Combine all ingredients until a smooth dropping consistency is achieved.
  • Place coconut oil in a hot nonstick frying pan and allow to melt before pouring in the batter for one pancake.
  • Once small bubbles begin to appear on the surface, flip until golden brown on both sides.
  • Drizzle with maple syrup and if you feel bountiful, top with toasted coconut or candied nuts!