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How to make Coconut pancakes with berries

Yield = 12
Prep time: 0:40
Cook time: 0:40
Total time: 1:20

Ingredients

  • 1 1/3 cups (200g) self-raising flour
  • 1 teaspoon baking powder
  • 1 Coles Australian Free Range Egg
  • 500g Coles Finest Coconut Yoghurt
  • 1 1/2 cups (375ml) buttermilk
  • 1 tablespoon coconut oil, melted
  • 125g raspberries
  • 125g blueberries
  • 125g strawberries, quartered
  • Maple syrup, to serve

Method

  • Step 1 Combine the flour and baking powder in a large bowl. Whisk the egg, 3/4 cup (210g) yoghurt and buttermilk in a jug. Stir into flour mixture until combined. Set aside for 30 mins to rest.
  • Step 2 Heat a medium non-stick frying pan over medium-low heat. Lightly brush with coconut oil. Pour 1/4 cup of the batter into the pan. Cook for 2 mins or until bubbles appear on the surface. Carefully turn and cook for a further 1 min or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining mixture and coconut oil to make 12 pancakes.
  • Step 3 Place half the raspberries in a small bowl. Use a fork to lightly crush. Add the remaining yoghurt and stir until just combined.
  • Step 4 Divide the pancakes among serving plates. Top with the yoghurt mixture, blueberries, strawberry and remaining raspberries. Serve with maple syrup.