We are a pancake loving family. If my son had to pick one thing to eat for the rest of his life… it would be pancakes. Pancakes with a lot of butter and absolutely NO syrup.
Weird… I know. Especially for an almost 4 year old.
Taking away they syrup leaves me with a challenge. A lot of the flavor from my previous pancake recipe relied heavily on the syrup for any sweetness. After failed attempts at adapting the ingredients, I decided to ADD to the list.
And that, ladies and gentleman, is how the Coconut Blueberry Pancake was born.
- 1-1/2 C. flour
- ¼ t. salt
- 2t. baking powder
- 2T. honey
- 2 large eggs
- 1 C. coconut milk
- 3T. vegetable oil
- 1 C. blueberries
- Whisk together the flour, salt, and baking powder in a medium sized bowl. Set aside.
- Whisk together the coconut milk, eggs, and honey until foamy (I used an electric mixer for this part). Add the oil. Gently stir in the dry ingredients until incorporated.
- Heat a griddle to 325 degrees, and grease with butter or non-stick spray.
- Spoon your batter onto your heated pan and sprinkle with berries.
- Bake on one side until bubbles begin to form, flip and continue to cook until brown.
- Serve immediately.
Something about the warm berries paired with the coconut and topped with homemade syrup makes my tummy happy.
A few tips:
Each of my pancakes are 1/4 cup of batter. Not too big, and not too small.
Don’t press down on your pancake. I’ve learned this after many trial and error attempts at getting them to cook faster. Let them take their time.
Don’t over mix. In fact…try to use a large whisk as well. This allows for more air to be whipped into the batter resulting in light and fluffy pancakes.
And lastly… ONLY FLIP ONCE.
Hopefully with these tips, and my recipe, you’ll be a master pancake baker!
If only that were a real profession… a girl can dream, right?