A light breakfast with the totally tropical taste

This recipe is great for an indulgent breakfast or brunch with a totally tropical taste. With lots of fresh fruit, it’s really healthy too.

Thursday, 7th May 2020, 7:00 am

With WeightWatchers

This recipe is great for an indulgent breakfast or brunch with a totally tropical taste. With lots of fresh fruit, it’s really healthy too.

Prep 10 minutes l Cook 30 minutes

Coconut pancakes with tropical fruit

Ingredients

Three tablespoons desiccated coconut

115g self-raising flour

Half a tablespoon caster sugar

With WeightWatchers

Half a teaspoon baking powder

200ml coconut milk drink

One large egg

Calorie controlled cooking spray

200g 0 per cent fat natural Greek yogurt

One peeled and sliced kiwi

100g diced mango

100g diced pineapple

Two tablespoons of pomegranate seeds

Method

Place the desiccated coconut into a large frying pan over a medium heat and toast for one to two minutes, stirring constantly, until it starts to turn golden in colour. Transfer to a bowl to cool.

Put the self-raising flour, caster sugar, baking powder and two-and-a-half tablespoons of the toasted coconut in a bowl and stir until combined.

In a jug, whisk together the coconut milk drink (we used Alpro) and the egg. Add the dry ingredients to the jug and whisk until just combined. Set aside.

Mist a large pan with calorie controlled cooking spray and put over a medium heat. Pour one-eighth of the batter into the pan, swirl the pan to spread out the mixture, then cook for two to three minutes until the pancake starts to set on top and holes appear. Flip over and cook for a further two minutes. Transfer to a plate and repeat to make eight pancakes.

Stack two pancakes on top of each other and top with some of the yogurt and fruit, together with a sprinkle from the remaining toasted coconut and finish with a sprinkle of the toasted coconut.

Points: Green – seven; Blue – six; Purple – Six.