Spelt pancakes with yoghurt, honey and toasted coconut

Spelt pancakes with yoghurt, honey and toasted coconut

By
From
Tiffiny's Lighten Up Cookbook
Makes
8
Photographer
Mark Roper

Ingredients

Quantity Ingredient
4 tablespoons shredded coconut
1 cup spelt flour
2 teaspoons baking powder
pinch cinnamon
pinch salt
1 egg
1 cup buttermilk
1 tablespoon extra-virgin olive oil
2 tablespoons reduced-fat, unsweetened yoghurt
1 banana, sliced
honey, to serve

Method

  1. To toast the coconut, dry fry in a pan over medium heat until just starting to colour. Remove from heat and set aside.
  2. Sift the flour, baking powder, cinnamon and salt into a large bowl. In a separate bowl, mix the egg and buttermilk. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
  3. Heat the oil in a frying pan over medium heat. Spoon in 2 tablespoons of the batter and cook until slightly golden. Turn over and cook through. Repeat with remaining batter. Cover the cooked pancakes with foil to keep them warm.
  4. To serve, stack two or three pancakes on a plate and top with a dollop of yoghurt, a few slices of banana, a teaspoon of coconut and a drizzle of honey.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
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