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Coconut pancakes with grilled parsley fish
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delicious coconut pancakes paired with grilled fish - a new family favorite!
Ingredients:
  • 140.00 gm buckwheat flour
  • 1 egg
  • 1 eggwhite
  • 335.83 gm light coconut milk
  • olive oil cooking spray
  • 4 x 125g pieces white fish fillets (see note)
  • 20g butter, melted
  • 1 garlic clove, crushed
  • 125.00 ml curly parsley, chopped
  • 100g snow pea sprouts, trimmed
  • 1 red capsicum, cut into thin strips
  • 82.50 ml 99% fat-free yoghurt
  • lemon wedges, to serve
Instructions:
  • In a large bowl, create a well in the flour. Whisk in egg, egg white, and coconut milk until smooth. Add 1/2 cup cold water and whisk until fully combined.
  • Preheat a 22.5cm non-stick crepe or frying pan over medium heat and lightly coat with oil. Pour 1/4 cup of batter into the pan, swirling to spread thinly. Cook until golden, about 1 minute. Flip and cook for another 30 seconds. Transfer to a plate and continue with the rest of the batter.
  • Preheat grill on medium-high heat. Cut fish fillets in half lengthwise, remove any bones, and place on a foil-lined grill tray. Combine butter and garlic, spoon over fish, season with salt and pepper, and sprinkle with parsley. Grill for 3 to 5 minutes until cooked through.
  • Lay a pancake flat on a clean work surface. Arrange a few sprouts in the center. Add capsicum and a piece of fish on top. Drizzle 2 teaspoons of yogurt over the fillings. Roll the pancake tightly. Repeat with the remaining pancakes and fillings. Cut the rolls in half and serve with lemon wedges.

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