Coconut Blueberry Pancakes
On those weekend mornings when I have a few extra minutes to spare, these Coconut Blueberry Pancakes are the name of the game!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Breakfast
Cuisine: American
Servings: 4 people
- ¾ cup milk plus 2 tablespoons
- 1 tablespoon white vinegar
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 egg
- 2 tablespoons melted coconut oil
- ½ teaspoon vanilla extract
- 1 cup fresh blueberries plus more as needed
- more coconut oil for the pan
Combine the milk and vinegar and set aside.
In another bowl, whisk all the dry ingredients together. Add the egg, milk/vinegar mixture, vanilla and melted coconut oil and stir until just combined - careful not to over mix anything.
Heat a nonstick skillet over medium heat. Melt an additional tablespoon of the coconut oil in the pan and swirl to coat. Pour ⅓ cup of pancake batter into the skillet. Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to turn golden brown. Flip and cook for another 1-2 minutes until the pancakes are cooked through. Serve with butter and maple syrup.
- you’ll see that the recipe calls for milk and vinegar. That’s not a typo – vinegar essentially turned the milk into buttermilk. You could just use buttermilk, but I find that every time I buy a carton of buttermilk, I use like ¼ of a cup and then it just goes bad. So this DIY buttermilk situation works best for us and I’m guessing you guys too!
- not interested in blueberries? Pick another small or diced fruit or even chocolate chips.
Calories: 262kcal | Carbohydrates: 38g | Protein: 6g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 568mg | Potassium: 147mg | Fiber: 2g | Sugar: 12g | Vitamin A: 154IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 2mg