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Coconut pancakes with tropical fruit

Coconut pancakes with tropical fruit

5
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy

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 or natural yoghurt, unsweetened

200 g

Kiwifruit

1 medium, peeled, sliced

Pineapple

100 g, diced

Mango

100 g, diced

Pomegranate

½ medium

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, essence 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 batter into pan, swirl pan to spread out mixture a little, then cook for 2-3 minutes, or until 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. Serve pancakes with yoghurt and fruit.

Notes

VARIATION: Swap coconut essence for vanilla extract in Step 1. Serve with toasted desiccated coconut.

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