Foodie Friday: The warmer weather means berries and coconut are the flavours of the day. Indulge yourself with this delicious pile of yumminess as a special weekend breakfast treat.


Prep: 40 mins
Cook: 40 mins
Makes 12 pancakes



  • 1 1/3 cups (200g) self-raising flour
  • 1 teaspoon baking powder
  • 1 egg
  • 500g coconut yoghurt
  • 1 1/2 cups (375ml) buttermilk
  • 1 tablespoon coconut oil, melted
  • 125g raspberries
  • 125g blueberries
  • 125g strawberries, quartered
  • Maple syrup, to serve



  1. Combine the flour and baking powder in a large bowl. Whisk the egg, 3/4 cup (210g) yoghurt and buttermilk in a jug. Stir into flour mixture until combined. Set aside for 30 mins to rest.
  2. Heat a medium non-stick frying pan over medium-low heat. Lightly brush with coconut oil. Pour 1/4 cup of the batter into the pan. Cook for 2 mins or until bubbles appear on the surface. Carefully turn and cook for a further 1 min or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining mixture and coconut oil to make 12 pancakes.
  3. Place half the raspberries in a small bowl. Use a fork to lightly crush. Add the remaining yoghurt and stir until just combined.
  4. Divide the pancakes among serving plates. Top with the yoghurt mixture, blueberries, strawberry and remaining raspberries. Serve with maple syrup.