Coconut Raspberry Pancakes

Prep: 5 minutes

Cook: 35 minutes

Makes: 12

Difficulty:

Cuisine:

Saved:

263

Recipe by: IXL

These quick, delicious and stunning coconut raspberry pancakes are the perfect and comforting breakfast or brunch recipe.

Credit: Whisk Media Group

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Coconut Raspberry Pancakes

Ingredients:

2 cups self-raising flour

1/2 cup caster sugar

1 1/2 cups coconut milk

2 eggs

Coconut oil or spray

2 tablespoons IXL Raspberry jam, warmed

Berries and jam to serve

Method:

Pre-heat oven to 100°C. Line a tray with baking paper
Sift flour into a bowl. Stir in sugar. Combine coconut milk and eggs in a jug, whisk
Make a well in the centre of the flour and sugar, whisk in combined coconut milk and eggs, until a smooth batter forms. Stir in warmed jam. Set batter aside for 10 minutes
Heat a non-stick frying pan over medium high heat. Brush or spray with coconut oil. Spoon a 1/4 cup of mixture for each pancake into the pan. Cook for 2 minutes or until bubbles surface, flip and cook other side for minute
Transfer to the oven to keep warm, repeat with remaining pancakes
Serve with extra warmed jam and berries

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