In a food processor, blitz up the packet of pancakes into crumbs.
Pour the crumbs into a mixing bowl and add in the Greek Yoghurt and stir to create a dough like batter.
Using your hands, mould the dough into bite sized balls and place on a grease proof paper lined tray.
Pop the bites into the freezer to cool for 15 minutes whilst you make the ganache.
Break the white chocolate into small pieces and set aside in a heat-proof bowl.
Pour the coconut cream into a pan and bring to the boil.
Once boiling pour into the bowl with the white chocolate and whisk until the chocolate is melted.
Using a fork or a cocktail stick, carefully dip the pancake bites into the ganache and cover. Pop back onto the grease proof lined tray and into the fridge for 30 minutes to cool and set before enjoying!