Coconut And Raspberry Pancakes | Donna Hay

Ingredients

• 1¼ cups (150g) plain flour
• ¼ cup (20g) desiccated coconut
• ¾ cup (180ml) milk
• ⅓ cup (115g) honey, plus extra to serve
• 1½ teaspoons baking powder
• 1 teaspoon vanilla
• 4 eggs, separated
• 1 cup (150g) frozen raspberries
• 1 tablespoon grapeseed oil, for brushing
• 1 cup (120g) coconut yoghurt
• 1 cup (135g) fresh raspberries, plus extra to serve
• ½ cup (25g) flaked coconut, toasted