You have to try this super-fun recipe that uses coconut milk to make tasty, fluffy pancakes. The blueberries add a nice sweetness to the recipe, but overall the flavor isn’t too sweet. Top with powdered sugar, butter, or maple syrup.
Ingredients
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup coconut milk
- 1 tablespoon coconut oil
- 1 egg, beaten
- Shredded coconut (I used unsweetened)
- Blueberries (I used frozen)
- Maple syrup, for serving
Method
Whisk together the flour, sugar, baking powder, baking soda and salt in a bowl. After dry ingredients are well mixed, add the coconut milk, coconut oil, and egg.
Place 1/4 cup of batter onto heated, greased skillet. After the batter cooks for close to a minute, sprinkle with the shredded coconut and blueberries. Continue to cook for 2+ minutes and carefully flip over. Allow to cook on reverse side for another 2 minutes.
Serve immediately- these taste best when they’re fresh off the skillet! The pancakes aren’t too sweet- so feel free to use as much maple syrup as you please!
jon latessa 