Best Guava Chiffon Pancakes Recipe in 20 Minutes!
Have the best short stack you have ever tasted with this delicious 20-minute guava chiffon pancake recipe!
Equipment
- large mixing bowl
- Non-stick skillet or griddle
- Whisk
- Hand-mixer optional
Ingredients
Pancakes
- 1 1/4 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- pinch of salt
- 1 1/4 cup sweetened coconut milk
- 1 large egg
- 2 tsp vanilla extract
- unsalted butter to grease pan
Guava Sauce
- 6-8 ounces guava paste cubed
- 1 cup water divided
Coconut Whipped Cream (optional)
- 1/2 cup heavy whipping cream
- 2 tbsp coconut cream
Instructions
- In a small saucepan, pour half a cup of water as well as the cubed guava paste. Set it to medium-high heat and stir occasionally.
- In a large bowl, mix all the dry ingredients.
- In a separate bowl, mix the wet ingredients until well incorporated. Add them to the dry ingredients and mix well.
- Set a skillet or griddle to medium heat and lightly grease with butter. Pour about 1/3 cup of the batter into the skillet to make your pancakes. At about the two-minute mark, or once the pancakes start bubbling ontop, flip them and cook them for another minute. Then move to a plate.
- Continue stirring the guava paste as it dissolves. Add another¼ cup of water once it bubbles (a few minutes in) and stir some more. Once it looks mostly dissolved and thickened, add the remaining water, and stir it all together so it becomes a sauce. Remove from the heat.
- To make the coconut whipped cream, add the heavy whipping cream and coconut cream to a bowl. Use a hand mixer to whip it at high speed until stiff peaks form.
- Serve the pancakes with guava sauce drizzled over them and some whipped cream on top.
- ¡Buen provecho from The Happy Wookiee!
Notes
You can make guava pancakes by adding guava cubes to the pancake batter and blending all the ingredients in a food processor or blender. This will make the pancakes a red/pink-ish color and add some more guava flavor.
You can make the guava sauce from any guava concentrate you prefer. I use the paste because I prefer the consistency it creates (like a sauce) to that of a jam or other textures. Still, if you prefer a jam consistency, check out this authentic Hawaiian guava jam recipe.
The coconut whipped cream is optional. I am a huge fan of the coconut-guava flavor combination, so I added it to the recipe. Plus, whipped cream is great on pancakes! Also, the whipped cream is customizable so feel free to add any spice (e.g. cinnamon) you want to use to bring out a specific flavor in your pancakes.
Leftover pancakes can be frozen for up to 3 months, or refrigerated for about five days. The whipped cream will keep from five to seven days in an airtight container, and the guava paste for about two weeks if sealed tightly.
Enjoy these delish guava chiffon pancakes with a cup of freshly brewed coffee or hot chocolate!