Coconut Blueberry Pancakes

By Chez_Alexander

Ingredients

• 1 cup flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup coconut milk (contents of the can will settle, so pour the whole thing into a large cup or small bowl, whisk with a fork to recombine, and then measure out 1 cup)
• 1 tablespoon coconut oil
• 1 egg, beaten
• Shredded unsweetened coconut
• Fresh blueberries
• Maple syrup, for serving

Details

Servings 6
Adapted from slate.com

Preparation

Step 1

1. Whisk the dry ingredients (flour through salt) together in a large bowl. Mix the wet ones (coconut milk through egg) in a separate bowl, then add wet to dry and mix well to combine.

2. Drop 1/4 cup worth of batter at a time onto a heated, greased pan. After letting the pancake cook for about a minute, sprinkle with blueberries and shredded coconut, pressing toppings in slightly.

3. Wait until the batter around the blueberry/coconut mixture has bubbled and popped before flipping, about 2 to 3 minutes. Allow to cook on the reverse side an additional 1 to 2 minutes. Move to a plate and continue with the remaining batter.