Coconut pancakes with tropical fruit
A tropical variation on everyday pancakes, these can be served with whatever fresh fruit you like.
White Self Raising Flour
½ teaspoon(s), level
Sweetened Coconut Drink
Egg, whole, raw
1 large, raw
Calorie controlled cooking spray
0% fat natural Greek yogurt
1 medium, peeled and sliced
100 g, diced
100 g, diced
- Put the coconut in a large frying pan over a medium heat and toast for 1-2 minutes, stirring constantly, until it starts to turn golden in colour. Transfer to a bowl to cool.
- Put the flour, sugar, baking powder and 2½ tablespoons of the toasted coconut in a bowl and stir until combined. In a jug, whisk together the coconut drink and the egg. Add the dry ingredients to the jug and whisk until just combined. Set aside.
- Mist a large pan with the cooking spray and put over a 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 until the pancake starts to set on top and holes appear. Flip over and cook for a further 2-2½ minutes. Transfer to a plate and repeat to make 8 pancakes.
- Stack 2 pancakes on top of each other and serve with a dollop of yogurt and a quarter of the fresh fruit, finishing with a sprinkle of the remaining toasted coconut.