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Coconut and Yoghurt Pancakes

An easy gluten-free recipe for Coconut and Yoghurt Pancakes (also known as crumpets), made with coconut flour, corn flour, vanilla, eggs and Danone Nutriday Double Cream Plain Yoghurt
Servings 10


  • 1/2 cup coconut flour make sure to measure exactly
  • 2 tbsp. cornflour (such as maizena)
  • 2 tsp baking powder levelled
  • ½ tsp xanthan gum a good pinch
  • 4 jumbo eggs free range
  • ½ cup Nutriday Double Cream Plain Yoghurt
  • ½ cup milk or almond milk
  • 1/2 tbsp maple syrup or agave or sugar
  • 1 tsp vanilla essence
  • prefered oil for frying
  • Prefered toppings such as chocolate sauce, maple syrup, fruit , more yoghurt


  • In bowl 1, sift the coconut flour, cornflour, baking powder and xanthan gum
  • In bowl 2, whisk the eggs, yoghurt, milk, maple/agave syrup and vanilla
  • Pour wet ingredients into dry ingredients and whisk together with a fork until smooth
  • Add some coconut oil to a pan on a low to medium heat and pour a tablespoon spoon of batter into the pan.
  • Let cook for 3-4 minutes on low heat until little bubbles start to form, then flip and cook for 2 minutes on the other side or until the pancake looks fluffy and is bouncy to the touch. NB: Cook the pancakes slowly over low heat, the key is to brown them nicely, which makes for an easy flip. Don't rush these pancakes.
  • Serve with your favourite toppings such as Nutriday Double Cream Plain yoghurt, bananas, strawberries, maple syrup, chocolate chips, peanut butter