Prep:  5 minutes
Cook:  35 minutes
Makes:  12
Average: 4.7 (22 votes)
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
  1. Pre-heat oven to 100°C. Line a tray with baking paper
  2. Sift flour into a bowl. Stir in sugar. Combine coconut milk and eggs in a jug, whisk
  3. 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
  4. 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
  5. Transfer to the oven to keep warm, repeat with remaining pancakes
  6. Serve with extra warmed jam and berries
Tips & Hints:
  • Top with toasted shredded coconut, and dollop with yoghurt.
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