Spoil mum this Mother’s Day with a delicious pancake breakfast in bed!

Prep time
5 mins
Cook time
35 mins
makes 12


  • 2 cups self-raising flour
  • ½ cup brown sugar
  • 1 ½ cups coconut milk
  • 2 free range eggs
  • Coconut oil or spray
  • 2 tablespoons IXL Raspberry jam, warmed
  • Warmed jam, toasted shredded coconut and yogurt, to serve

How to make it:

  1. Pre-heat oven to 100°C. Line a tray with baking paper.
  2. Sift flour and sugar into a bowl. Combine coconut milk and eggs in a jug and whisk.
  3. 1. Make a well in the centre of the flour and sugar, whisk in combined coconut milk and eggs, until a smooth batter forms. Stir in warmed IXL jam. Set batter aside for 10 minutes.
  4. Heat a non-stick frying pan over medium high heat. Brush or spray with coconut oil. Spoon a ¼ cup of mixture for each pancake into the pan. Cook for 2 minutes or until bubbles surface, flip and cook other side for minute.
  5. Transfer to the oven to keep warm, repeat with remaining pancakes.
  6. To serve, drizzle with extra warm jam, a dollop of yogurt and a sprinkle of toasted coconut.