Date posted: 10/02/2022

Sweet Crispy Burmese Pancakes

Burmese style almond pancakes topped with smooth nut butter, toasted seeds and punchy lime syrup

  • Serves 4
  • Timing: 2 hrs 10 mins
Votes: 3 Average: 5


Ground almonds 150g
Wholemeal flour 150g
Medium fresh eggs 3
Whole milk 330ml
Baking powder (gluten free) 5g
Vanilla pods 1 pod
Canadian maple syrup 150g
Salted butter 40g
Medium desiccated coconut 20g
Poppy seeds 10g
Sesame seeds 20g
Pumpkin seeds 20g
Smooth peanut butter 100g
Lime (loose pack) 4 limes


  1. In a mixing bowl, add the almonds and flour and then add the eggs, milk, baking powder, vanilla, 50ml of maple syrup and melted butter. Whisk them all together and allow the mixture to rest for at least 1-1.5 hours in the fridge. The pancake mix should be slightly thicker than a normal pancake mix.
  2. Place some oil into a frying pan and cook the pancakes in batches of 3 per portion, by ladling the mixture into the pan and topping with toasted seeds and coconut before flipping them over to brown slightly.
  3. Once the pancakes are cooked, layer them with peanut butter, more seeds and a sprinkle of toasted coconut
  4. Finish off with a drizzle of lime syrup and serve with some fresh lime wedges
Find more recipes on our 2023 international food trends page.
Back to Top