ANZAC Inspired Pancakes with Coconut Ricotta ‘Ice-Cream’


  • For pancakes:
  • 140g wholemeal flour, 1 cup
  • 8g baking powder, 2 tsp
  • 2g bicarb soda, 1/2 tsp
  • 2g salt, 1/2 tsp
  • 90g oats, 1 cup
  • 25g shredded coconut, 1/4 cup
  • 250ml milk, OR milk of your choice
  • 20g melted butter, 2 tbsp, OR coconut oil
  • 2 x eggs
  • 5ml vanilla extract, 1 tsp
  • Optional: 2 tbsp of brown sugar
  • For topping:
  • 250g greek yoghurt, 1 cup
  • 250g ricotta, 1 cup
  • 5ml vanilla extract, 1 tsp
  • 7g golden syrup, 1 tsp
  • 25g toasted coconut, 1/4 cup to serve


  • Combine the flour, baking powder, baking soda, salt, oats, sugar (if using) and coconut in a large bowl. Set aside.
  • In a smaller bowl, combine milk, spread/butter, eggs and vanilla.
  • 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.
  • Heat oil in a frypan over medium heat or use olive oil spray and coat the pan.
  • 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).
  • Once bubbles appear, using a spatula, flip carefully and cook until browned on the other side (another 1- 2minutes)
  • Repeat with remaining mixture until all mixture is used.
  • Serve pancakes topped with ricotta 'ice cream' and toasted coconut. Enjoy!

Adaptations (dairy free, lactose free): 
Use milk specific to adaptation (e.g plant based milk)
Use plant based spread or substitute butter with olive/coconut oil.

Gluten free adaptation:
Use GF flour and certified oats (or substitute oats with quinoa flakes).

FODMAP friendly adaptation:
Keep to low fodmap portions (e.g 1/4 cup oats = low serve).
Use soy, lactose free or coconut milk