Photo of Coconut pancakes with tropical fruit by WW

Coconut pancakes with tropical fruit

6
5
5
SmartPoints® value per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Create this tropical delight with toasted coconut mixed into the pancake batter. Top with your favourite seasonal fruit.

Ingredients

white self-raising flour

115 g

caster sugar

3 tsp

baking powder

½ tsp

skim milk

200 ml

essence

½ tsp, coconut variety

egg(s)

1 medium

99% fat-free plain yoghurt

200 g

kiwifruit

1 medium, peeled, sliced

pineapple

100 g, diced

mango

100 g, diced

pomegranate

30 g, (1½ tbs) seeds or arils

oil spray

2 x 3 second spray(s)

Instructions

  1. Place flour, sugar and baking powder in a medium bowl and stir until combined. In a large jug, whisk together milk and egg. Add dry ingredients to jug and whisk until just combined. Set aside
  2. Lightly spray a small non-stick frying pan with oil and heat over medium heat. Pour one-eighth of the batter into the pan, swirl the pan to spread out the mixture a little, then cook for 2-3 minutes or until the pancake starts to set on top and holes appear. Turn and cook for a further 2-2½ minutes or until lightly browned. Transfer to a plate and repeat to make 8 pancakes.
  3. Stack 2 pancakes on top of each other and serve with a dollop of yoghurt and a quarter of the fresh fruit.

Notes

VARIATION: Swap coconut essence for vanilla extract in Step 1.

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