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Coconut pancakes with berries
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Fluffy coconut pancakes stacked high, topped with fresh berries.
Ingredients:
  • 200g self-raising flour
  • 4.00 gm baking powder
  • 1 Free Range Egg
  • 500g Coconut Yoghurt
  • 375ml buttermilk
  • 16.80 gm coconut oil, melted
  • 125g raspberries
  • 125g blueberries
  • 125g strawberries, quartered
  • Maple syrup, to serve
Instructions:
  • In a large bowl, mix the flour and baking powder. In a separate jug, whisk the egg, 3/4 cup (210g) yoghurt, and buttermilk. Combine the wet ingredients with the flour mixture until fully incorporated. Let it rest for 30 minutes before proceeding.
  • Preheat a non-stick frying pan over medium-low heat and lightly coat with coconut oil. Pour 1/4 cup of batter into the pan and cook for 2 minutes until bubbles form. Flip and cook for another minute until golden brown. Transfer to a plate, cover with foil, and repeat with remaining batter and coconut oil to make a total of 12 pancakes.
  • In a small bowl, gently crush half of the raspberries using a fork. Mix in the rest of the yogurt until just combined.
  • Distribute pancakes onto plates. Drizzle with yoghurt mix, blueberries, strawberries, and remaining raspberries. Accompany with maple syrup.

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