Coconut pancakes with berries
Whip up fluffy Coconut Pancakes with Berries for a delicious breakfast treat. This easy recipe combines self-raising flour, Greek yogurt, and buttermilk to create light, coconut-flavored pancakes topped with a mix of fresh raspberries, blueberries, and strawberries. Perfect for brunch or a sweet start to your day!
- 21 Apr 2024
- Cook time 40 min
- Prep time 40 min
- 12 Servings
- 9 Ingredients
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.
Ingredients:
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.
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).
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 90kcal | 3% |
| Protein | |
| Protein 2.91g | 2% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 1.73g | 5% |
| Sugar 2.80g | 3% |
| Fat | |
| Fat 2.33g | 3% |
| Saturated 1.34g | 4% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 8ug | 1% |
| Choline 20mg | 4% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.39mg | 2% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 11ug | 3% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 12mg | 13% |
| Vitamin E 0.26mg | 2% |
| Vitamin K 3.72ug | 3% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 0.42mg | 4% |
| Magnesium, Mg 11mg | 3% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 77mg | 2% |
| Selenium, Se 4.51ug | 8% |
| Sodium, Na 55mg | 4% |
| Zinc, Zn 0.33mg | 3% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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