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Healthy Raspberry Lemon Coconut Pancakes

Elevate Sunday pancakes to a new level. Studded with raspberries and bananas – and topped with yoghurt, fresh raspberries and a rich raspberry sauce – this delicious stack of pancakes is pure breakfast perfection.

Ingredients

coconut oil or butter, for cooking
3/ 4 cup (180ml) natural yoghurt
2 tablespoons shredded coconut, toasted
1/ 2 punnet (60g) Driscoll’s raspberries 

Pancakes
1 large ripe banana, peeled & coarsely chopped
4 large egg whites
2 large eggs
1/ 3 cup (50g) plain flour, sifted
125g punnet Driscoll's raspberries
2 tablespoons shredded coconut, toasted
finely grated zest of 1 lemon

Raspberry sauce
125g punnet Driscoll's raspberries
1 1/ 2 tablespoons pure maple syrup

  • Serves 8
  • Breakfast

Method

  1. To prepare raspberry sauce, place the raspberries and maple syrup in a small saucepan and set over low heat. Cook for 2–3 minutes, until berries begin to collapse to a pulp. Press through a fine mesh sieve and discard seeds. Set aside to cool.
  2. To prepare pancakes, place banana, egg whites and eggs in a blender and blend until smooth and frothy. Transfer into a medium bowl. Sift in the flour and stir to combine. Fold through raspberries, toasted coconut and lemon zest.
  3. Heat a large non-stick frying pan over low-medium heat.
  4. Brush pan with coconut oil or butter. Cook pancakes a few at a time, pouring 1/ 4 cup (60ml) of the batter into the pan to make 10cm sized discs. Cook for 2–3 minutes, until bubbles appear and burst on the surface and pancake has dried out slightly around the edges. Flip and cook for a further 1 minute, or until browned. Transfer onto a large plate and cover loosely with foil to keep warm whilst you cook the remaining pancakes.
  5. To serve, stack four pancakes onto each serving plate. Top with yoghurt, raspberry sauce, fresh raspberries and toasted coconut.
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