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.
Here’s how to make a dozen coconut pancakes!
Ingredients
- 1 large egg
- 150ml skimmed milk
- 150g (5 oz) Onken Coconut Biopot Yogurt (plus more to serve)
- 150g (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 icecream-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.
Will you be giving Onken Coconut a try? Let me know if you do!
If you’d like to print this recipe, just click ‘PRINT’ on the recipe card below.
Fluffy, gorgeous coconut yogurt pancakes
Yield 4
Deliciously fluffy yogurt pancakes with a hint of coconut that make for a wonderfully light texture.
Ingredients
- 1 large egg
- 150ml skimmed milk
- 150g (5 oz) Onken Coconut Biopot Yogurt (plus more to serve)
- 150g (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.
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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
Yay! I’m so glad you enjoyed them! :D
These look gorgeous. Can you store the pancakes or batter in the freezer?
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.
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.
That’s fantastic – I’m so glad you enjoyed them :)
This is a must do. Looks so yummy. Thanks for sharing
These look so good! I love serving pancakes with coconut and blueberries, so adding an extra coconut flavour with yoghurt sounds delicious <3
These look so delicious! Beautiful photos!!
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!
These pancakes look so good and that yogurt sounds amazing, will have to go on a hunt for it, I love coconut anything!
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