Coconut Yogurt Berry Bowl
A comforting breakfast bowl featuring fluffy pancake pieces layered with creamy coconut yogurt and a medley of fresh berries.
12 min
Cook time
2
Servings
Easy
Difficulty
~1680
Calories
Nutrition (per serving)
1680
Calories · kcal
11
Protein · g
95
Carbs · g
139
Fat · g
Ingredients
- plain flour — 120g
- caster sugar — 20g
- baking powder — 1 tsp
- semi-skimmed milk — 150ml
- sunflower oil — 1 tbsp
- coconut yogurt — 250g
- fresh blueberries — 100g
- fresh strawberries, hulled and halved — 100g
Method
- 1
Whisk together the plain flour, caster sugar, and baking powder in a large bowl.
- 2
Gradually add the semi-skimmed milk, whisking until the batter is smooth.
- 3
Heat the sunflower oil in a non-stick frying pan over medium heat.
- 4
Pour small amounts of batter into the pan to make several small pancakes, cooking until bubbles appear on the surface, then flip and cook for another minute until golden.
- 5
Remove pancakes from the pan and slice them into bite-sized pieces.
- 6
Divide the pancake pieces into two bowls.
- 7
Top each bowl with half of the coconut yogurt.
- 8
Scatter the blueberries and halved strawberries over the top to serve.
Allergens to check
Gluten
Why this works
The tanginess of the coconut yogurt cuts through the subtle sweetness of the fluffy pancakes, while the fresh berries add a burst of acidity and texture that balances the dish.
Equipment
Mixing bowl, Whisk, Non-stick frying pan, Spatula
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