Coconut and Blueberry pancakes

Serves 4

Prep Time 10 min

Cook Time 30 min


  • 4 extra large eggs (separate whites to yolks)
  • 1/4 cup caster sugar
  • 250ml coconut milk
  • Pinch salt
  • 1 cup plain flour, sifted
  • 1 tsp baking powder, sifted
  • 1 cup Creative Gourmet Frozen Blueberries (thawed)
  • Unsalted butter melted, to grease pan
  • 1/2 cup Creative Gourmet Frozen Coconut Chunks
  • 1 tbsp crushed hazelnuts
  • Icing sugar to dust over top


  1. Place egg yolks, sugar, coconut milk and a pinch of salt in a bowl and whisk until combined.
  2. Gently fold in the sifted flour and baking powder.
  3. Then fold through ½ of the blueberries.
  4. In another bowl, whisk egg whites to stiff peaks and then fold into batter.
  5. Heat a non-stick frypan over medium-low heat and brush with butter.
  6. Spoon 2 heaped tablespoons of batter for each pancake into pan and cook for 2-3 minutes each side until golden and cooked through. Keep cooked pancakes warm while you continue with the remaining batter.
  7. Blitz in a blender or food processor the frozen coconut until lightly shredded.
  8. Arrange the pancakes in stacks of 2 on serving plates, top with the remaining blueberries, coconut, hazelnuts and lightly dust with icing sugar.
  9. Enjoy!

Products Used In This Recipe