Blueberry Coconut Pancakes

Enjoy a delightful twist on traditional breakfast with these blueberry coconut pancakes. The pancakes are light and fluffy, generously dotted with fresh blueberries and enhanced with a subtle sweetness from coconut flakes. Suitable for a relaxed weekend brunch or as a unique breakfast option, they offer a refreshing change. They are easy to make and bring a hint of tropical flavor to your morning.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup coconut milk
• 1 tsp vanilla extract
• 1 cup blueberries, fresh
• 1/4 cup coconut, shredded
• 2 tbsp coconut oil

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Combine the coconut milk and vanilla extract in a separate bowl.
3. Gradually mix the wet ingredients into the dry ingredients until just combined.
4. Fold the blueberries and shredded coconut into the batter gently.
5. Heat the coconut oil in a skillet over medium heat.
6. Pour 1/4 cup of batter for each pancake onto the hot skillet.
7. Cook each side for 2-3 minutes until the pancakes are golden brown.
8. Serve warm with additional blueberries and maple syrup drizzled on top.

Keywords: Pancakes, Brunch, Weekend, Breakfast, American

Spice Rack: Vanilla Extract, Salt

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---