Coconut Blueberry Pancakes

Coconut Blueberry Pancakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • 1

    cup flour

  • 1

    tablespoon sugar

  • 1

    teaspoon baking powder

  • ½

    teaspoon baking soda

  • ¼

    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

Directions

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.


Nutrition

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