Piña Colada-Inspired Pineapple & Coconut Yoghurt Pancakes

Before you begin…

Whipping this up for breakfast? Some of this recipe can be prepped ahead (if you like!)

Make step 2 the night before and store in an airtight container, then finish the rest in the morning, and enjoy within 24 hours

Skim through these steps and get all your equipment ready

Now, let's get started!

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, add your coconut flakes to the pan and cook for 2-3 min or until toasted and lightly golden

Once toasted, transfer to a plate and set aside, reserve the pan – this is your toasted coconut

Tip: Watch them like a hawk to make sure they don't burn!

Remove your pineapple slices from the can (drain the juice into a jug!) and cut in half

Return the reserved pan to a medium heat

Once hot, add the sliced pineapple with 1 tbsp [1 1/2 tbsp] [2 tbsp] brown sugar

Cook for 5-6 min, turning halfway, or until the pineapple is caramelised

Add your honey to the reserved pineapple juice and stir together – this is your pineapple honey sauce

Once caramelised, add the pineapple honey sauce to the pan

Cook for a further 3-4 min or until golden and the sauce begins to thicken to a syrup-like consistency – this is your caramelised pineapple

Whilst the pineapple is cooking, combine your cultured coconut and natural yoghurt in a bowl – this is your coconut yoghurt

Add your buttermilk pancakes to a plate and pop in the microwave for 30 secs on high or until warmed through