Breakfast Pizza Pancake

Breakfast Pizza Pancake

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!


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.
Step 5
  • Spread the raspberry sauce across the surface of your super-sized pancake. Make sure that you leave a rim around the edge to look like a crust.
Step 6
  • Sprinkle over a small handful of grated coconut (this is your 'cheese') and then add any fruity pizza toppings you like.
Step 7
  • Use a pizza cutter to divide into wedges and enjoy! Pizza for breakfast and part of your five a day - winner!


Baking powder
4 tsp
Wholemeal flour
350 g
Caster sugar
2 tsp
Large eggs
Vanilla essence
2 tsp
Arla Cravendale Semi-skimmed milk
475 ml
Butter or Cooking Spray
150 g
Fresh coconuts (Grated, or Dessicated Coconut)
Fruits (To replicate pizza toppings. We used Mango, Pineapple and Banana)
Fresh mint (Optional)