ANZAC Inspired Pancakes with Coconut Ricotta ‘Ice-Cream’


  • For pancakes:
  • 1 cup wholemeal flour
  • 2 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1/2 tsp salt
  • 1 cup rolled oats
  • 1/4 cup shredded coconut
  • 1 cup milk
  • OR 1 cup milk of your choice
  • 2 tbsp butter
  • OR 2 tbsp coconut oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tbsp brown sugar (optional)
  • For topping:
  • 1 cup greek yoghurt
  • 1 cup ricotta cheese
  • 1 tsp vanilla extract
  • 1 tsp golden syrup
  • 1/4 cup toasted coconut


  • Prep Ingredients: Melt butter
  • 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