Coconut pancakes with berries
These coconut pancakes are fluffy and delicious, made with self-raising flour, Greek yogurt, and topped with fresh berries. Perfect for brunch, they combine nutrition and flavor beautifully.
Cook time 40 min
Prep time 40 min
Ingredients:
1 cup self-raising flour1 tsp baking powder
1 egg
1/3 cup greek yogurt
1 cup buttermilk
1 tbsp coconut oil
1 cup raspberries
1 cup blueberries
1 cup strawberries
Coconut pancakes with berries are a delightful and nutritious breakfast option. The combination of coconut oil, Greek yogurt, and fresh berries adds a unique twist to this classic dish, making it both flavorful and wholesome. This recipe is perfect for weekend brunches or special occasions when you want to impress your family and friends with a delicious homemade treat.
Instructions:
- In a large mixing bowl, combine the self-raising flour and baking powder. Mix well to ensure the baking powder is evenly distributed.
- In another bowl, whisk together the egg, Greek yogurt, and buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold to combine. Be careful not to overmix; the batter should be slightly lumpy.
- Add the melted coconut oil to the batter and stir gently until just incorporated.
- Heat a non-stick skillet or griddle over medium heat. Grease lightly with a small amount of coconut oil.
- Pour approximately 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
- Carefully flip the pancake and cook for an additional 2-3 minutes, or until golden brown and cooked through.
- Remove from the skillet and keep warm. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
- While the pancakes are cooking, prepare the berries. Wash the raspberries and blueberries. Hull and slice the strawberries.
- Stack the pancakes on plates and top each stack generously with the mixed berries.
- Optionally, drizzle with a little extra melted coconut oil or maple syrup for added sweetness.
These coconut pancakes with berries are not just a treat for the taste buds but also a feast for the eyes. The vibrant colors of raspberries, blueberries, and strawberries, combined with the rich flavors of coconut and Greek yogurt, make this dish a memorable experience. Enjoy them straight off the pan, served with a drizzle of maple syrup or a dollop of whipped cream for an extra indulgence.
Coconut pancakes with berries FAQ:
Each pancake typically takes about 2-3 minutes per side to cook. Watch for bubbles forming on the surface and edges that start to set before flipping.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them layered with parchment paper for up to 2 months.
Yes, you can substitute self-raising flour with all-purpose flour and add 1 tsp of baking powder for each cup of flour used.
You can substitute Greek yogurt with sour cream or a non-dairy yogurt if you prefer a dairy-free option.
Pancakes are fully cooked when they are golden brown on both sides and spring back when lightly pressed. The internal temperature should reach 190°F (88°C).
Cooking Tips:
- Ensure your pan is adequately heated before cooking the pancakes to achieve a perfect golden-brown finish.
- Use fresh berries for the best flavor and texture, though frozen berries can be used if fresh ones are not available.
- Whisk the batter just until the ingredients are combined; over-mixing can result in dense pancakes.
- Let the batter rest for a few minutes before cooking to allow the baking powder to activate, ensuring fluffier pancakes.
- Try adding a splash of vanilla extract or a pinch of cinnamon to the batter for an extra flavor boost.
- If the batter seems too thick, you can thin it out with a bit more buttermilk until you reach your desired consistency.
- Serve the pancakes immediately after cooking to enjoy them at their fluffiest. If you need to keep them warm, place them in a single layer on a baking sheet in a low oven (around 200°F or 90°C).
Nutrition Facts
12 ServingsCalories 90kcal
Protein 2.91g
Carbohydrates 14g
Fiber 1.73g
Sugar 2.80g
Fat 2.33g
More recipes
Strawberry banana bread muffins
Delicious strawberry banana muffins, moist and easy to make.
22 Jan 2026Chicken and bacon pan-fried sandwiches
Savory chicken and bacon sandwiches with garlic-lemon mayo.
21 Nov 2025Citrus delicious pudding
Tangy citrus pudding with lemon and lime zest, baked in a water bath.
16 Jan 2026Cinnamon raisin peanut butter oatmeal
Enjoy a warm bowl of cinnamon raisin peanut butter oatmeal.
09 Dec 2025Sea salt and rosemary sweet potato fries
Crispy sea salt and rosemary sweet potato fries, baked to perfection.
03 Feb 20265-ingredient peanut butter energy bites
Quick and easy peanut butter energy bites made with 5 ingredients.
09 Feb 2026Almond chicken salad with celery
A crunchy Almond Chicken Salad with a tangy lemon dressing.
05 Dec 2025