A light breakfast with the totally tropical taste
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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
Ingredients
Three tablespoons desiccated coconut
115g self-raising flour
Half a tablespoon caster sugar
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.
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Hide AdPut 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.