ANZAC Inspired Pancakes with Coconut Ricotta ‘Ice-Cream’

Inspired by the simply perfect ANZAC biscuit, enjoy these ridiculously good pancakes as another excuse for that unbeatable golden syrup and coconut combo x

What You Will Need

For ANZAC pancakes:

• 1 cup of wholemeal flour
• 1 cup of oats
• 2 tsp baking powder
• 1/2 tsp bicarb soda
• Optional: 2 tbsp of brown sugar
• Pinch of salt
• 1/4 cup of desiccated coconut
• 1 cup of milk of your choice
• 2 tbsp melted butter or coconut oil
• 2 eggs
• 1 tsp vanilla

For topping:

• 1/2 cup of Greek yoghurt
• 1/2 cup of ricotta
• 1 tsp of Vanilla
• 1 tsp of golden syrup (Optional, as we will drizzle with this!)
• 1/4 cup toasted coconut flakes, to serve
• Extra golden syrup, to serve

What to Do

1. The day prior (or at least a few hours before making the pancakes, combine the yoghurt, ricotta, syrup (if using) and vanilla in a bowl. Cover and place in the freezer to set.
2. Combine the flour, baking powder, baking soda, salt, oats, sugar (if using) and coconut in a large bowl. Set aside.
3. In a smaller bowl, whisk together the milk, spread/butter, eggs and vanilla.
4. Make a well in the centre of the dry ingredients and slowly add the wet ingredients. Gradually incorporate the wet mix into the dry mix.
5. Get your frozen yoghurt mix out of the freezer to soften slightly while you are cooking.
6. Over medium heat, quickly toast coconut flakes in a frypan. Set aside.
7. In the same pan, heat oil over medium heat or use olive oil spray and coat the pan.
8. Once pan is at temperature, scoop mixture into the pan (aim for a circle shape) and cook until the surface of the pancake starts to bubble (~2 minutes).
9. Once bubbles appear, using a spatula, flip carefully and cook until browned on the other side (another 1- 2minutes)
10. Repeat with remaining mixture until all mixture is used.
11. Once pancakes are almost done, remove frozen yoghurt mix and blitz until soft in a food processor. Add a little bit of milk if it is too hard or 1/2 a frozen banana if it is too soft.
12. Serve pancakes topped with ricotta ‘ice cream’ and toasted coconut. Enjoy!

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