Whip up this gluten-free pancake recipe for fluffy, American-style pancakes, minus the wheat. They’re served with roasted coconut, mango and passionfruit yogurt and golden, caramelised charred pineapple to bring some tropical flavours to your pancake day (or weekend brunch).
Marks & Spencer
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20MIN
Total time
Ingredients
Servings
4
For the pancakes
3
M&S large free-range eggs
115 g
M&S Made Without wheat self-raising flour
1
lime
140 ml
M&S Plant Kitchen creamy coconut drink
1 tsp
M&S Made Without wheat baking powder
For the caramelised pineapple
50 g
M&S Remarksable Value unsalted British butter
1 tbsp
soft light brown sugar
1/2
M&S perfectly ripe pineapple, cut into wedges
4 tbsp
M&S Greek style yogurt layered with mango and passion fruit
1 tbsp
M&S roasted coconut
Nutrition per serving
Calories
370kcal
Fat
15.8 g
Saturates
8.8 g
Sugars
17.9 g
Salt
193.3 mg
