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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


  • 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


  • 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.