Breakfast Pizza Pancake

Name: Breakfast Pizza Pancake
Yield: 4 servings
Ingredients: 4 tsp baking powder; 350 g wholemeal flour; 2 tsp caster sugar; 2 Large eggs; 2 tsp vanilla essence; 475 ml Arla Cravendale Semi-skimmed milk; butter or Cooking Spray; 150 g raspberries; Fresh coconuts (Grated, or Dessicated Coconut); fruits (To replicate pizza toppings. We used Mango, Pineapple and Banana); granola; fresh mint (Optional)

Just like mama makes - but now the kids can too! A giant pancake topped with raspberries, fruit and coconut flakes to represent pizza toppings. Packed with vitamin C!

Ingredients

4 tsp Baking powder
350 g Wholemeal flour
2 tsp Caster sugar
2 Large eggs
2 tsp Vanilla essence
475 ml Arla Cravendale Semi-skimmed milk
Butter or Cooking Spray
150 g Raspberries

Toppings

Fresh coconuts (Grated, or Dessicated Coconut)
Fruits (To replicate pizza toppings. We used Mango, Pineapple and Banana)
Granola
Fresh mint (Optional)

Instructions

Step 1

Mix your flour, baking powder and sugar together in a large mixing bowl.

Step 2

Add the eggs, vanilla extract and Arla Cravendale milk and combine until smooth. Do not overmix.

Step 3

Place your raspberries in a saucepan over a medium heat and stir until they break down into a chunky sauce. You may need to add a little water and use the back of a wooden spoon to assist in the breaking down process. Set aside.

Step 4

Heat your pan and add a light coating of your oil spray. Use a ladle to gently pour the pancake batter into the pan, ensuring to add enough batter to cover the surface. When the pancake starts to bubble you are ready to flip. Cook for a few more minutes until both sides are golden.