Jamie Oliver

Coconut pancakes with pomegranate jewels

With a dollop of yoghurt and zingy citrus zest

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Coconut pancakes with pomegranate jewels

Makes 6 pancakes
Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    315
    16%
  • Fat
    15.4g
    22%
  • Saturates
    10.3g
    52%
  • Protein
    8.9g
    20%
  • Carbs
    33.7g
    13%
  • Sugar
    5.0g
    6%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Recipe From

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Nutrition per serving
  • Calories
    315
    16%
  • Fat
    15.4g
    22%
  • Saturates
    10.3g
    52%
  • Protein
    8.9g
    20%
  • Carbs
    33.7g
    13%
  • Sugar
    5.0g
    6%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1 free-range egg
  • 1 cup self-raising flour
  • 1 teaspoon baking powder , optional
  • 1 cup milk
  • 8 tablespoons desiccated coconut
  • 20 g butter
  • 1 pomegranate
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Method

Crack an egg into a large mixing bowl. Fill a cup with flour, then add that to the bowl. Toss in the baking powder, if you have it. Fill the same cup with milk and add that too, with a tiny pinch of sea salt. Use a whisk to mix everything till smooth. Mix about 8 tablespoons of desiccated coconut into your pancake batter. Cover your bowl in clingfilm and put to one side.

Meanwhile, cut a pomegranate in half – mind, it can be messy! Get a mixing bowl and hold the pomegranate, seed-side down, above the bowl. Use a wooden spoon to tap the back of the pomegranate so the seeds fall into the bowl. Do this with both sides until all the seeds are in the bowl. Fill the bowl with water, then pick out any white bits that float to the top, then drain away the water.

Put a large frying pan on a medium heat. Place half the butter in the pan, and once it is melted and is starting to bubble, spoon the pancake batter into the pan so it is roughly the size of an orange. You should be able to make 2–3 pancakes in the pan. Cook the pancakes for 1–2 minutes, until little bubbles rise up to the top. Using heatproof spatula, carefully flip them over them. Cook the pancakes for another minute or so, till golden on both sides.

When they are done, transfer them to a plate and cover with foil to keep warm. Carefully wipe the pan clean with kitchen paper, then add the remaining butter and keep going until all the batter is used up. To serve, top your coconut pancakes with a spoonful of yoghurt and some pomegranate seeds. Grate over the zest of a lime and an orange.

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