Ingredients
Pink Coconut Yoghurt Dip
½ cup Cocobella Vanilla Coconut Yoghurt
1 – 3 tablespoons pink pitaya syrup / pureed dragon fruit
Batter
¼ cup Cocobella Vanilla Coconut Yoghurt
1 cup plain flour
1/2 teaspoon baking powder
1 cup oat milk (or milk of choice)
30 ml extra virgin olive oil
2 eggs
2 tablespoons pink pitaya syrup / pureed dragon fruit
1/4 cup chocolate drops, melted
5 large strawberries, sliced
1 banana, sliced
Pure maple syrup, to serve
Method
To make pink coconut yoghurt dip, combine coconut yoghurt and pink dragonfruit / pitaya puree or syrup and stir well to combine.
To make the pancakes combine flour, baking powder, milk, oil, Cocobella Coconut Yoghurt and eggs in a large mixing bowl and whisk gently to combine.
Using a skewer, place a slice strawberry and banana on top of each other on a skewer then dip into chocolate and then place in the freezer for 15 minutes.
When chilled dip into batter and fry on non-stick pan until each side is golden brown, remove and serve with coconut yoghurt or pink coconut yoghurt dip and maple syrup.
Cocobella are proud to once again partner with the Mother’s Day Classic and will be providing complimentary Cocobella at the Melbourne, Sydney and Brisbane events on 12 May 2014. Thankyou @littlekalegirl for this beautiful creation.
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