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Photo of Coconut pancakes with tropical fruit by WW

Coconut pancakes with tropical fruit

7
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
A tropical variation on everyday pancakes, these can be served with whatever fresh fruit you like.

Ingredients

Desiccated Coconut

3 tablespoon(s)

White Self Raising Flour

115 g

Caster Sugar

½ tablespoon(s)

Baking powder

½ teaspoon(s), level

Sweetened coconut drink

200 ml

Egg, whole, raw

1 large, raw

Calorie controlled cooking spray

4 spray(s)

0% fat natural Greek yogurt

200 g

Kiwi Fruit

1 medium, peeled and sliced

Pineapple

100 g, diced

Mango

100 g, diced

Pomegranate

1 medium

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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