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 (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.

Fluffy, gorgeous coconut yogurt pancakes

Servings:

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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