Tall, fluffy coconut yogurt pancakes! They have 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 free range eggs
- 150 ml (½ cup + 2 tbsp) semi-skimmed (2%) milk
- 150 g (⅔ cup) Onken Coconut Biopot Yogurt (plus more to serve)
- 150 g (1 cup) plain white flour (all purpose flour)
- 1 tsp baking powder
- 1 coconut oil
- handful blueberries
Equipment
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.
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 Recipe
Ingredients
- 1 large free range eggs
- 150 ml (½ cup + 2 tbsp) semi-skimmed (2%) milk
- 150 g (⅔ cup) Onken Coconut Biopot Yogurt (plus more to serve)
- 150 g (1 cup) plain white flour (all purpose flour)
- 1 tsp baking powder
- 1 coconut oil
- handful 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.
Nutrition
This is a commissioned post for Onken.
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MJR says
These were sooo good. I added a little lemon zest and a squirt of lemon juice. the texture was perfect.
Emily Leary says
I'm so pleased!
Mary Patterson says
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
Emily Leary says
Hi That's very strange. What flour have you been using?