Mini Koko Samoa Pancakes with Peanut Butter Syrup and Fruit Compote

Tofu Bolognese


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

Contributor: Ana Ma’ilei Savio