Wholemeal Coconut Pancakes

Chef Jamie Humby reveals his wholesome wholemeal pancakes, prepared two ways. Using natural sweeteners like fruit and honey, find out how you can satisfy your sweet tooth in a healthier way.


Pancake batter:

1 ½ cup Wholemeal flour
1 tsp baking powder
1 ¼ cup light milk
2 eggs
1 tbsp honey
1 tsp grated fresh nutmeg
1 tbsp vanilla extract
1 pinch salt
1 tbsp olive oil


½ cup light greek yoghurt
½ cup coconut flakes toasted
1 punnet fresh raspberries
½ cup honey
mint leaves to serve

  1. In a large bowl, thoroughly mix all of your pancake batter ingredients and leave to rest for a few minutes.
  2. Heat a large, non stick frypan over a medium heat and add ¼ tbsp. of your oil
  3. Using a ¼ cup measure, pour 3-4 even sized pancakes into your pan, depending on its size and cook for 3-4 minutes until little holes form around the edges, this means they are ready to flip and cook for a further 2 mins, remove from pan onto a plate and cover with a tea towel, repeat until all your batter is used up, this should make 10 pancakes.
  4. Stack as many pancakes as you like on your plate, top with yoghurt, flakes, berries, honey and eat them up! Great hot or cold the next day.   

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