Pineapple pancake mess
Yoghurt, coconut, cashews & lime
Pineapple pancake mess
Yoghurt, coconut, cashews & lime
“Juicy, super-ripe, sweet pineapple is a great source of the mineral manganese, which is one of the nutrients our bodies need in order to keep our metabolic systems nice and healthy. ”
Serves 4
Cooks In35 minutes
DifficultyNot too tricky
Nutrition per serving
-
Calories 309 15%
-
Fat 10.9g 16%
-
Saturates 3.9g 20%
-
Sugars 18.8g 21%
-
Salt 0.3g 5%
-
Protein 12.5g 25%
-
Carbs 43.4g 17%
-
Fibre 3.7g -
Of an adult's reference intake
Tap For Method
Ingredients
- 40g cashew nuts
- 2 tablespoons unsweetened desiccated coconut flakes
- 1 ripe pineapple
- 4 cardamom pods
- 150g plain wholemeal flour
- 300ml semi-skimmed milk
- 1 large free-range egg
- 1 teaspoon vanilla extract
- 1 pinch of ground cinnamon
- olive oil
- 4 tablespoons natural yoghurt
- 1 lime
- manuka honey , optional
- 1½ oz unsalted cashew nuts
- 2 tablespoons unsweetened desiccated coconut flakes
- 1 ripe pineapple
- 4 cardamom pods
- 1 cup all purpose wholewheat flour
- 1¼ cups reduced fat (2%) milk
- 1 large free-range egg
- 1 teaspoon vanilla extract
- 1 pinch of ground cinnamon
- olive oil
- 4 tablespoons plain yogurt
- 1 lime
- optional: manuka honey
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- Toast the cashews in a large non-stick frying pan on a medium heat until lightly golden, add the coconut for just 30 seconds, then tip both into a pestle and mortar and lightly crush.
- Trim the ends off the pineapple, cut off the skin, quarter it lengthways and cut away the core. Chop the flesh into 1cm slices.
- Return the dry pan to a medium-high heat and cook the pineapple for 5 to 10 minutes, or until caramelized, tossing regularly, then remove to a warm plate.
- Meanwhile, crush the cardamom pods, putting just the inner seeds into a blender with the flour, milk, egg, vanilla extract, cinnamon and a tiny pinch of sea salt. Blitz until smooth.
- Drizzle a little oil into the empty pineapple pan, then carefully wipe it around and out with a ball of kitchen paper. Add just enough batter to lightly cover the base of the pan, cook until golden on both sides, then remove to a second plate.
- Repeat the process, stacking up the pancakes as you go and covering with a tea towel to keep warm.
- Either make up individual portions, or do a sharing platter for the middle of the table. Randomly tear, fold and layer up the pancakes with the caramelized pineapple, spoonfuls of yoghurt and sprinklings of crushed cashews and coconut.
- Repeat until you’ve used up all the ingredients, then finely grate over the lime zest. Nice served with a drizzle of honey, if you fancy.
- Toast the cashews in a large nonstick frying pan on a medium heat until lightly golden, add the coconut for just 30 seconds, then tip both into a pestle and mortar and lightly crush. Trim the ends off the pineapple, cut off the skin, quarter it lengthways, and cut away the core. Chop the flesh into ½inch slices. Return the dry pan to a medium high heat and cook the pineapple for 5 to 10 minutes, or until caramelized, tossing regularly, then remove to a warm plate.
- Meanwhile, crush the cardamom pods, putting just the inner seeds into a blender with the flour, milk, egg, vanilla extract, cinnamon, and a tiny pinch of sea salt. Blitz until smooth. Drizzle a little oil into the empty pineapple pan, then carefully wipe it around and out with a ball of paper towel. Add just enough batter to lightly cover the base of the pan, cook until golden on both sides, then remove to a second plate. Repeat the process, stacking up the pancakes as you go and covering with a kitchen towel to keep warm.
- Either make up individual portions, or do a sharing platter for the middle of the table. Randomly tear, fold, and layer up the pancakes with the caramelized pineapple, spoonfuls of yogurt and sprinklings of crushed cashews and coconut. Repeat until you’ve used up all the ingredients, then finely grate over the lime zest. Nice served with a drizzle of honey, if you fancy.
Related recipes
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited