Quick And Delicious
Paleo pancakes with desert lime coconut parfait and roasted local plums
March 24, 2017

A delicious paleo inspired recipe using native Australian ingredients and seasonal fruit that not only tastes delicious, it is great for our well-being.  And don’t be put off by the desert lime as an ingredient, if you can’t find it or don’t have it, fresh lime is equally as good to use.  This fabulous recipe was created and shared here by Glen Hagger from GH Produce, Enjoy!  

Preparation:  5 minutes

Cooking:  10 – 15 minutes

Serves:  4

Paleo pancakes with desert lime coconut parfait and roasted local plums


  • 4 free range eggs
  • 1 ripe bananas
  • ¾ cup almond meal
  • ¼ cup tapioca starch
  • 1 tsp gluten free baking powder

Coconut parfait

  • 4 free range egg yolks
  • ¼ cup maple syrup
  • ½ tsp organic vanilla
  • ½ cup organic coconut cream
  • 6 desert limes (pulp removed) or ½ lime (juiced)

Roasted plum

  • 500g organic local plums
  • ¼ cup organic maple syrup
  • ¼ cup filtered water


  • GH Produce Gatherer Hunter Granola
  • Baby herbs
  • Edible flowers
  • Organic maple syrup



  • In a stainless steel bowl add eggs, maple and vanilla and whisk until smooth.
  • Place a pot of water on to boil then put the bowl on top. Continue to whisk until the mix begins to thicken so it is thick and creamy, it should hold a figure eight when ready (will take roughly 8 to 10 minutes).
  • Keep the heat low so you don’t overcook, or you will end up with scrambled eggs!
  • Remove from the heat and pass through a fine sieve into another stainless steel bowl. Slowly whisk in the coconut cream and lime pulp then continue to whisk for a further 3 to 4 minutes.
  • Place the mix into a silicon loaf tin lined with baking paper and place in the freezer until frozen.

Roasted plums.

  • Remove the seeds from the plums and cut into wedges, gently mix in a bowl with the maple syrup and water then place on to a baking tray lined with baking paper.
  • Place into a 130.C oven and bake for 20 minutes.
  • Gently mix again, then continue to cook for a further 15 to 20 minutes or until tender.


  • Slice the bananas and place into a bowl with the eggs.
  • Use a stick blender or other blender and blitz until smooth.
  • Gently fold in the remaining ingredients and give the mix a quick pulse with the blender.
  • Allow the mix to rest for 10 minutes.
  • Heat a fry pan to a medium heat, add a teaspoon of coconut oil then use a jug to pour the mix into the pan.
  • Cook off evenly sized 10 to 15cm round pancakes, cook for around 2 minutes per side.
  • Set aside, these can be pre-made and gently warmed in the oven to serve.


Recipe contributed by Glen Hagger at GH Produce 

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