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Coconut Blueberry Pancakes » Simple and Healthy Recipe! ✅

Even without the toppings, this coconut milk pancake base is becoming my new go-to; it’s creamy, fluffy, slightly tropical, and the leftover coconut milk in the can can be stored from breakfast until pina colada time. -Kendra Vaculin

  • 1 cup of flour

  • 1 spoon of sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup coconut milk (can contents will settle, so pour into a large cup or small bowl, fluff with a fork to re-combine, then measure out 1 cup)

  • 1 tablespoon coconut oil

  • 1 beaten egg

  • shredded coconut (I used unsweetened; the batter isn’t sweet, but the blueberries and maple syrup take care of me!)

  • fresh blueberries

  • maple syrup, to serve

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

  2. Pour batter 1/4 cup at a time into a hot, greased skillet. After letting the pancake cook for about a minute, sprinkle with a bunch of blueberries and grated coconut, lightly squeezing the topping. Don’t be shy about this, just cover everything.

  3. Wait until the dough around the blueby coconut mosaic has boiled and popped before flipping, about 2 to 3 minutes. Cook from behind for 1 or 2 more minutes. Transfer to a plate (your plate! You’re going to eat it!) and continue with the remaining dough.

Lover of girly, fast-paced comedies, get your hair done today and cook dinner for your friends.

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