Blueberry & Coconut Pancakes

These pancakes are full-proof, so fluffy and made in about 5 minutes - perfect for a Sunday breakfast. I use cows milk but any milk can be used as a substitute.

Whisking the egg whites incorporates air into the mixture and will help the develop the pillowy-perfect pancake. It is important to ensure the pancakes are cooked on a low heat to ensure the pancakes are completely cooked through. If they heat is too high they colour too quickly, making it tempting to turn them over too quickly and off the heat too quickly, despite the pancake not being fully cooked. Patience is key here!

Serves 4

Ingredients:

125g Plain Flour

10g Baking Powder

2 Eggs, separated

30g Golden Caster Sugar

200ml Milk

230g Arla Skyr Natural (Yogurt)

1 Lemon, zest

140g Blueberries, extra for serving

40g Desiccated Coconut , extra for serving

Frylight, for frying

Method:

1). Put the flour and baking powder into one bowl.

2). Put the egg whites into another bowl along with the sugar and whisk until stiff meringue-like peaks form (it will become thicker and white).

3). Measure the milk into a measuring jug and add the egg yolks.

4). Add the milk and yolks into the flour along with the lemon zest and Arla Skyr. Whisk until smooth.

5). Fold in the egg whites using a spatula or spoon. Add the blueberries and coconut. Mix together.

6). Heat a large non-stick frying pan on a low heat (see note above) and spray with Frylight.

7). Cooking in batches, add 2tbsp. of mixture per pancake - will get between 8-10 pancakes. Cook until the bottom is golden brown and bubbles are beginning to form on the top. Then flip over and cook for another couple of minutes.

8). Top with blueberries and coconut. I like to cook the blueberries before serving because it provides a jammy-sweetness.

9). Enjoy!

Nutritional Composition (per serving – 2 pancakes):

Energy (kcal): 323

Fat (g): 10

Saturates (g): 6.8

Carbohydrates (g): 40

Sugars (g): 16

Protein (g): 16

The Sports Chef