Fluffy, gorgeous coconut yogurt pancakes

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 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.

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?

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

Print Recipe

4.75 from 4 votes

Fluffy, gorgeous coconut yogurt pancakes

Deliciously fluffy yogurt pancakes with a hint of coconut that make for a wonderfully light texture.

Course: Breakfast

Cuisine: American

Keyword: fruit, pancakes

Servings: 4

Author: Emily Leary

Ingredients

• 1 large egg
• 150 ml (5.07 floz) skimmed milk
• 150 g (5.29 oz) 5 oz Onken Coconut Biopot Yogurt (plus more to serve)
• 150 g (5.29 oz) 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. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

PIN ME

Don’t forget to pin now so you can cook later!

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

This is a commissioned post for Onken.

Get Your Kids to Eat Anything

My debut cookbook, Get Your Kids To Eat Anything is available now.

It’s so much more than a cookbook, it’s a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.

Since its release in March 2019 Get Your Kids To Eat Anything has been changing mealtimes in households across the country and has become an Amazon #1 best-seller.