Filled Pancakes with Pomegranate Molasses and Coconut Cream

by Ethical Emily

This recipe really is something you’ll want to try! I mean who doesn’t love pancakes? One of my fondest childhood memories is going to watch Superman, yes the first Superman film in 1978!! I was 7. After watching, what I thought was the most spectacular film ever, we went to The Pancake House. Oh my God the pancakes!, served with cream and syrup, it was a day out I’ll never forget.

Pancakes always bring joy, especially when you add fillings and toppings. This filled pancake recipe I’m sharing with you is on another level! A real feel good treat because apart from the pomegranate molasses and the coconut cream topping the yummy pancake filling is a biscuit spread called Lotus Biscoff. It’s not something I eat a lot of mind you, as sadly it’s one of those sweet spreads that sit on your hips, but we all deserve a treat sometimes. It just depends what sometimes means to you 🙂

You’ll need two biscuits if you want to go the whole shebang. One to crumble over the filling and another to sprinkle on top of the cream. The biscuits are extra sweet with a hint of cinnamon and totally vegan but, if you feel like you are going too over board with the sugary ingredients add some fruit.

Sliced banana as a filling and some fresh blueberries on the side do the trick! But you can add whatever fruit you like and that suits you.

The Pomegranate molasses

The instructions on how to make pomegranate molasses is a separate post as it needs to be prepared before hand. So, in this recipe the preparation time doesn’t include the molasses.

If you do want to add it as a topping, which I highly recommend, go to my pomegranate molasses recipe here. We all know how great sugar and lemon is on pancakes, well that sour and sweet combination is multiplied with my pomegranate molasses.

Okay so here is what you need;

Filled Pancakes with Pomegranate molasses and Coconut cream

Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


For the Pancakes

200 grams Flour

Sourdough starter (optional)

100ml Plant based milk (Soya, almond, oat..)

vegan butter (for cooking the pancakes)

For the Filling

2 bananas (optional)

Lotus Biscoff spread (or peanut butter..)

Agave or Maple syrup

For the coconut cream Topping

Can of full fat Coconut milk (for best results keep in the fridge before using)

1/2 cup Icing sugar

1/2 teaspoon vanilla extract

Extra toppings

8 biscuits

sprinkle of cinnamon (for each pancake)

Handful of fresh berries (or other fruit)

Pomegranate molasses- Go to recipe



You'll need to make the coconut topping first and then pop it in the fridge, ready for serving.

Coconut Cream Topping
  1. Take the can of coconut milk from the fridge (that you put in there last night) without shaking it. Scoop the the milk into a large bowl, avoiding any liquid. The creamer the milk, the thicker the outcome.
  2. Slowly adding the icing sugar, whisk together.
  3. Add vanilla extract and keep whisking until you have a frothy and creamy consistency.
  4. Place the coconut cream in the fridge to keep it cold and thick.
The Pancakes
  1. Measure out the flour and place it in a mixing bowl.
  2. Slowly add the milk to the flour, stirring with a wooden spoon. Keep stirring until there are no lumps. To know that the pancake mixture is the right consistency pour a spoonful onto of the mixture, if it stays for at least 5 seconds on the surface it's ready.
  3. Heat the frying pan until the pan is hot then lower the heat to medium. Add a thumb nail of butter to the pan. Holding the handle move the pan so the butter spreads as it melts. With a ladle scoop about half a ladle of the mixture and pour into the frying pan. Again move the pan so the mixture covers the bottom of the pan. Leave for two minutes to cook. To know if the pancake is ready to turn over agitate the frying pan. If the pancakes moves it's ready to turn over.
  4. Keep your pancakes in a warm place as you continue to make the rest. They are best served warm so the filling and the toppings melt slightly.
To Serve
  1. Place one pancake on a plate and spread the lotus Biscoff or other spread on the pancake
  2. Slice a banana and place half on top of the spread
  3. Pour agave or maple syrup on top.
  4. Sprinkle crushed biscuit and cinnamon
  5. Fold the pancake in half
  6. Pour Pomegranate molasses over the pancake
  7. Add a dollop of Coconut cream
  8. Sprinkle more biscuit and cinnamon and mount a whole biscuit on top.
  9. Add some fresh fruit (blueberries or strawberries) on the side


Did You Make This Recipe?
If you made this recipe, tag @ethicalemilyfromtheheart on Instagram and use the hashtag #ethicalemily


You may also like

1 comment

Pomegranate Molasses - Ethical Emily November 23, 2022 - 4:02 pm

[…] Garden Rocket Pesto Cold Summer Pudding Rawsome Lemon Cheesecake Sun-dried Tomato Pâté Filled Pancakes with Pomegranate Molasses and Coconut Cream Melted cheese and capers on toast How to make Sun-dried Tomatoes the Traditional Way Potato […]


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.