Beach Meets Jungle Recipe

Prepare dry ingredients

In a large bowl whisk together 1.5 cups all-purpose flour, 2 tbsp granulated sugar, 1.5 tsp baking powder and 0.5 tsp fine sea salt until homogenous.

Prepare wet ingredients

In a separate medium bowl mash 1 cup ripe banana until mostly smooth with a few small chunks. Add 3 'rdg' coconut milk (see note), 1 large egg, 3 tbsp melted unsalted butter, 1 tsp vanilla extract and 1 tsp finely grated lime zest. Whisk until combined.

Combine batter

Make a well in the dry ingredients and pour the wet mixture in. Gently fold with a spatula until just combined — a few small streaks of flour are fine. Let the batter rest for 5 minutes to hydrate and thicken slightly.

Preheat skillet

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tbsp neutral oil and 1 tbsp butter, swirling to coat the surface and melt the butter. Reduce heat to medium-low to maintain even browning.

Cook pancakes

Scoop 1/3 cup batter per pancake onto the skillet (makes about 8–10 pancakes). Cook until bubbles form and edges set, about 2–3 minutes. Flip and cook 1.5–2 minutes more until golden and cooked through. Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Make cornstarch slurry

In a small bowl whisk 1 tsp cornstarch with 1 tbsp cold water until smooth.

Prepare drizzle

Combine 1/2 cup fresh pineapple juice, 2 tbsp fresh lime juice and 2 tbsp honey (or light agave) in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer. Whisk in the cornstarch slurry and simmer 30–60 seconds until slightly thickened. Remove from heat and whisk in 3 tbsp coconut cream until silky. Taste and adjust sweetness or acidity.

Keep warm

Transfer the drizzle to a warm jar or small bowl and cover to keep warm until serving.

Toast coconut and nuts

In a dry skillet over medium heat toast 1/4 cup shredded coconut and 1/4 cup chopped macadamia nuts, stirring frequently, until coconut is golden and nuts are fragrant, about 3–4 minutes. Remove to a plate to cool.

Prepare fruit

Slice 1 banana thinly and have 1/2 cup fresh pineapple chunks ready. Keep lime wedges for serving.

Finish garnish

When pancakes are stacked, sprinkle toasted coconut and nuts over the top, arrange banana slices and pineapple chunks around, and finish with a light pinch (1/4 tsp) flaky sea salt for contrast.

Stack 3 pancakes per serving on warm plates. Spoon 2–3 tbsp of the warm Jungle Citrus-Coconut Drizzle over each stack, allowing some to cascade down the sides. Scatter toasted shredded coconut and chopped macadamia nuts on top, arrange banana slices and pineapple chunks, and place a lime wedge at the side. Serve immediately and encourage guests to squeeze a bit of lime over the stack to brighten flavors.

Leftovers: Store pancakes in an airtight container in the refrigerator up to 2 days. Warm gently in a skillet or microwave and reheat drizzle on the stove until warm, stirring before serving.