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Fluffy, gorgeous coconut yogurt pancakes

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Published on 19 October, 2016
Last Updated on 11 July, 2018 by 16 Comments

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Beautifully fluffy coconut yogurt pancakes, topped with blueberries

Tall, fluffy pancakes with a deliciously light, coconutty flavour, this is a breakfast you’ll want to enjoy time and time again.

At the heart of this recipe is Onken Limited Edition Coconut Biopot Yogurt. It’s a gorgeous, thick and creamy coconut yogurt, with pieces of real coconut in it, lending an extra special texture to the pancakes.

This fluffy, gorgeous coconut yogurt pancakes recipe features Onken coconut biopot yogurt

Here’s how to make a dozen coconut pancakes!

Ingredients

  • 1 large egg
  • 150ml (5 floz) skimmed milk
  • 150g (5 oz) Onken Coconut Biopot Yogurt (plus more to serve)
  • 150g (5 oz) plain flour
  • 1 tsp baking powder
  • 1 tbsp coconut oil
  • A handful of blueberries

Instructions

In a bowl, whisk the egg, and yogurt together until well combined.

Step 1 preparing the pancake mix - mixing egg and yogurt together

Making the pancake batter

Add the milk and whisk again.

Making the pancake batter

Add the flour and baking powder and whisk again a final time until smooth.

Making the pancake batter

Leave to sit for a few minutes. Bubbles will form on the surface.

Mixing the coconut pancake batter

Put 1-2 tsp of coconut oil in a non-stick frying pan and place over a high heat.

Coconut oil in a frying pan

Reduce to medium and add 4 icecream-scoop-size dollops of batter.

Frying coconut yogurt pancakes

Fry until golden brown underneath, then flip with a slotted spatula and fry until cooked on both sides.

Frying the coconut yogurt pancakes until golden

Repeat until all the pancakes are cooked, piling on a plate to create a tall tower. Drizzle with more yogurt and a scattering of blueberries.

A stack of coconut yogurt pancakes, topped with coconut yogurt and blueberries

Will you be giving Onken Coconut a try?

If you’d like to print this fluffy, gorgeous coconut yogurt pancakes recipe, just click ‘PRINT’ on the recipe card below.

Fluffy, gorgeous coconut yogurt pancakes

Servings: 4
Author: Emily Leary
Deliciously fluffy yogurt pancakes with a hint of coconut that make for a wonderfully light texture.
Print Recipe Pin Recipe
Metric - Ounces

Ingredients

  • 1 large egg
  • 150 ml skimmed milk
  • 150 g 5 oz Onken Coconut Biopot Yogurt (plus more to serve)
  • 150 g 5 oz plain flour
  • 1 tsp baking powder
  • 1 tbso coconut oil
  • A handful of blueberries

Instructions

  • In a bowl, whisk the egg, and yogurt together until well combined.
  • Add the milk and whisk again.
  • Add the flour and baking powder and whisk again a final time until smooth.
  • Leave to sit for a few minutes. Bubbles will form on the surface.
  • Put 1-2 tsp of coconut oil in a non-stick frying pan and place over a high heat.
  • Reduce to medium and add 4 ice cream-scoop-size dollops of batter.
  • Fry until golden brown underneath, then flip with a slotted spatula and fry until cooked on both sides.
  • Repeat until all the pancakes are cooked, piling on a plate to create a tall tower. Drizzle with more yogurt and a scattering of blueberries.
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
Course: Breakfast
Keywords: fruit, pancakes
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These coconut yogurt pancakes are fluffy, quick and delicious! #recipe #pancakes

Looking for more delicious pancake inspiration? Try my fruity pancake stack!

This is a commissioned post for Onken.

Get Your Kids to Eat Anything by Emily Leary

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Comments

  1. Hi
    I have made these 4 or 5 times now using exact ingredients and measurements and they never rise and get fluffy, they are always crepe-y. The flavor is good and I have tried other yogurt flavors like blueberry and banana.
    Any suggestions? Thanks

    Reply

  3. Just tried to make these and they tasted amazing! Love the hint of coconut flakes through the pancakes! Do you know how many calories these are? Definitely brightens up your morning having these for breakfast

    Reply

    • Yes, you can store the cooked pancakes in the freezer. Just place a little baking paper between each one so that they don’t stick, and pop in an airtight container before freezing.

      Reply

  5. Hello! I found your recipe on Pinterest and wanted to give it a try – turned out great. I made them for my family without telling them what’s inside. I will definitely make these again, I absolutely loved the flavor and texture! Thanks for the share.

    Reply

  9. Wow, you had me at these pancakes.

    I love coconut, and these pancakes look amazing. So yummy that I want to have a bite. And the pics are gorgeous.

    Thanks for sharing the recipe!

    Reply

  11. We are huge pancake fans at home. It’s one of our favourite Saturday morning treats. Your pancakes look delicious, fluffy yet thick and moreish. I’ll definitely give them a go soon! Pinning right now. xx

    Reply
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