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Fluffy, Gorgeous Coconut Yogurt Pancakes Recipe
Deliciously fluffy yogurt pancakes with a hint of coconut that make for a wonderfully light texture.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
American
Diet:
Vegetarian
Servings:
4
stacks
Author:
Emily Leary
Ingredients
1
large free range eggs
150
ml
semi-skimmed (2%) milk
150
g
Onken Coconut Biopot Yogurt
(plus more to serve)
150
g
plain white flour (all purpose flour)
1
tsp
baking powder
1
coconut oil
handful
blueberries
Metric
-
Ounces
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
Calories:
191
kcal
|
Carbohydrates:
33
g
|
Protein:
8
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
47
mg
|
Sodium:
50
mg
|
Potassium:
273
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
173
IU
|
Vitamin C:
1
mg
|
Calcium:
146
mg
|
Iron:
2
mg
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