Fluffy, Gorgeous Coconut Yogurt Pancakes Recipe

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

Instructions

1. 1

   In a bowl, whisk the egg, and yogurt together until well combined.

2. 2

   Add the milk and whisk again.

3. 3

   Add the flour and baking powder and whisk again a final time until smooth.

4. 4

   Leave to sit for a few minutes. Bubbles will form on the surface.

5. 5

   Put 1-2 tsp of coconut oil in a non-stick frying pan and place over a high heat.

6. 6

   Reduce to medium and add 4 ice cream-scoop-size dollops of batter.

7. 7

   Fry until golden brown underneath, then flip with a slotted spatula and fry until cooked on both sides.

8. 8

   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.