Coconut pancakes with tropical fruit
7
Points®
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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