Mini Koko Samoan Pancakes

Recipe by Ana Ma’ilei SavioCourse: DessertCuisine: PasifikaDifficulty: Medium


Prep time


Cooking time




  • 1 cup self-raising flour or buckwheat flour

  • ¼ tsp baking powder

  • 20g grated koko Samoa

  • 2 tbspn coconut sugar or raw cane sugar

  • 2 tbspn coconut oil melted and a bit extra for cooking

  • 1 ½ cup dairy free milk

  • pinch seasalt


  • In a large bowl add all your dry ingredients and using a whisk get rid of any lumps.
  • Make a well in the middle then add all the rest of your ingredients into the well.
  • Mix thoroughly, from the inside out.
  • Use a non-stick pan, heat a tsp of extra coconut oil or vege oil.
  • Two tablespoons makes 1 portion of pancakes ~ you should be able to get between 4 – 6 individual pancakes.
  • Cook on medium heat and flip pancakes over using a rubber spatula once the pancake is slightly set on top.
  • Once ready take them out and cook the rest of your batter with some more coconut oil, margarine or vegetable – oil just enough to coat the non-stick pan this gives the pancake a nutty crust.
  • To make the peanut butter syrup you just need equal amount of boiling water and peanut butter.
  • To add more sweetness it is optional to add golden syrup to the peanut butter and mix well using a whisk.
  • When ready drizzle this on top of your pancakes and add your fruit compote.
  • You can use fresh fruits or any old fruit going off cook with a preferable amount of sugar on medium heat until cooked, add lemon juice and whole spices like cinnamon quills or star anise to it to enhance the flavour.


  • You can put a pot lid on top to cook the top quicker. Garnish with smooth peanut butter watered down with some hot water; add fresh berries and golden syrup

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