1. Place a frying pan over medium heat. Add coconut and cinnamon to toast, stirring to combine, for 3-4 minutes, or until mixture is lightly golden.
2.Sift flour into a bowl. Add toasted coconut mixture and sugar, and stir to combine.
3. In a small bowl or jug, whisk coconut milk and egg. Make a well in the dry mixture and pour in milk and egg mixture, whisking until batter is smooth and combined.
4. Return frying pan to a medium heat and spray with oil. Drop tablespoons of batter onto pan and cook for 2-3 minutes, or until tiny bubbles start to form around the edges of the batter. Flip and cook for another 2 minutes on the other side. Repeat with remaining batter to make 12.
5. Serve topped with yoghurt, golden syrup and berries.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (97g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 437 (78%)|
|Amt Per Serving||% DV|
|Total Fat 48.5g||65 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 31.8g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 46.5mg||14 %|
|Sodium 62.7mg||2 %|
|Potassium 72.1mg||2 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 29.9g|
|Protein 1.9g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 563
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