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Chocolate for breakfast yay!

Weekday breakfasts at our house usually involve cereal and/or toast for Chris and the kids, and a cereal bar for me when I get to work.  Pretty rushed and boring!
We like to make up for that on Sundays.
My determination to get some kind of a lie-in (in my uni days that meant 2pm, but I’ll settle for 8:30am nowadays) means that the kids are usually starving, so I have to work quicky to get something scrumptious on the table.
I came up with this one whilst trying to figure out what I should do with some leftover coconut cream.  I started off with a small batch that turned out so well that I had to open another can of coconut cream to get some more pancakes on the go!

It’s now a regular on the Sunday breakfast table.


Coconut pancakes with berries and white chocolate (serves 4):


  • 225g self-raising flour
  • 60g light brown sugar
  • 1 tsp baking powder
  • zest of half a lemon
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 large egg
  • 160ml tin of coconut cream
  • 140ml whole or semi-skimmed milk
  • 1tsp olive oil
  • Small punnet of blueberries or raspberries, washed
  • Small punnet of strawberries, washed and chopped into chunks
  • 100g of good quality white chocolate
  • 2 tbsp desiccated coconut


  1. In a large bowl place the flour, sugar, baking powder, lemon zest, vanilla extract, salt and the egg.  Start to mix slowly with a balloon whisk or fork whilst slowly adding in the coconut cream and then the milk.  You should end up with quite a thick pancake batter.  Don’t overmix, it’s fine if it’s still a little bit lumpy.
  2. Heat a large non-stick frying pan and add the olive oil.  Wipe it around the pan with a bit of kitchen roll (that should be all you need for the whole batch).  Ladle blobs (about the diameter of a crumpet) of the pancake mix into the pan and cook on a medium heat until lots of bubbles rise to the top of the pancakes.  Turn the pancakes over and cook for another minute or so.  I usually do four at a time and then keep them warm in a really low oven whilst the rest are cooking.
  3. Whilst the pancakes are cooking, break up the chocolate and melt in a bowl in the microwave.  Ensure you only melt in 30 second bursts and give it a stir after every 30 seconds otherwise the chocolate will burn.  It’ll probably take about 90 seconds altogether.  Don’t worry if there are a few small lumps of unmelted chocolate, it’ll melt in the residual heat of the bowl whilst you finish up the pancakes.
  4. Serve the pancakes in stacks of 3 or 4 with the berries scattered over and the chocolate drizzled on top.  Finally sprinkle with a bit of desiccated coconut.

**Tip** In the unlikely event that you have any mixture leftover, make the pancakes anyway, and freeze them (with a bit of greaseproof paper or baking parchment in between to stop them sticking together).  The pancakes can then be partially defrosted (5 or 10 minutes out of the freezer should do it), reheated in the toaster and spread with a bit of butter.