Coconut Blueberry Pancakes

Coconut Blueberry Pancakes. Warm and fluffy pancakes made with fresh blueberries, coconut milk, and honey. The perfect breakfast recipe for any day of the week.

Longtime followers know that we have a tradition in our home.

It is pancake Sunday. Every Sunday we make pancakes. Rain or shine. It is almost always a new recipe.

There is one recipe that sticks out among the bunch and has made a regular appearance: Coconut Blueberry Pancake Recipe!

Recipe Features:

• Freezer Friendly: Frozen pancakes can be kept up to 3 months!
• Make-Ahead Breakfast: Because these do so well stored in the freezer, they are the perfect make-ahead recipe!
• Easy to Customize: Add your favorite spices or other mix-in’s.

What you Need:

These fluffy pancakes with blueberries are beyond delicious. Coconut milk compliments the fresh blueberry flavor in a delicate way.

Topped with warm syrup, these can not be beat. Easy to make and incredibly tasty means that they are requested frequently in our home.

And since the recipe is very forgiving you can adjust to fit your families tastes! Switch the blueberries for your favorite fruit or top with toasted coconut. You just cannot go wrong.

• All-purpose flour
• Salt
• Baking powder
• Honey
• Eggs
• Coconut milk
• Coconut oil
• Blueberries

Step by Step Instructions:

1. Whisk together the flour, salt, and baking powder in a medium sized bowl. Set aside.
2. Stir together the coconut milk, eggs, and honey until foamy. Add the oil. Gently stir in the dry ingredients until incorporated.
3. Heat a griddle to 325 degrees and grease with butter or non-stick spray.
4. Spoon 1/4 cup of your batter onto the heated pan. Sprinkle with berries.
5. Bake on one side until bubbles begin to form, flip and continue to cook until brown.
6. Serve immediately.

Tips to make perfect pancakes

1. Hand mix! Over mixing the batter results in flatter pancakes.
2. Use a measuring cup for the batter. This will ensure perfect pancake sizes every time.
3. Do not press the cooking pancake down with a spatula.

Like this recipe? You will love my

• Birthday Cake Pancakes 
• Buttermilk Pancakes
• Cornmeal Pancakes
• Chunky Monkey Pancake Bites

5 from 1 vote

Coconut Blueberry Pancakes

Created by: Jesseca

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

10 pancakes

Coconut Blueberry Pancakes. Warm and fluffy pancakes made with fresh blueberries, coconut milk, and honey. The perfect breakfast recipe for any day of the week.

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Ingredients

  

1x2x3x

• ▢ 1½ cups flour
• ▢ 1/4 teaspoon salt
• ▢ 2 teaspoon baking powder
• ▢ 2 tablespoon honey
• ▢ 2 large eggs
• ▢ 1 cup coconut milk
• ▢ 3 tablespoons coconut oil melted
• ▢ 1 cup fresh blueberries

Instructions

• Whisk together the flour, salt, and baking powder in a medium sized bowl. Set aside.
• Stir together the coconut milk, eggs, and honey until foamy. 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 1/4 cup of your batter onto the heated pan. Sprinkle with berries.
• Bake on one side until bubbles begin to form, flip and continue to cook until brown.
• Serve immediately.

Equipment

Whisk

Silicone Spatula

Skillets

Nutrition

Serving: 2pancakes | Calories: 416kcal | Carbohydrates: 51g | Protein: 9g | Fat: 20g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Cholesterol: 74mg | Sodium: 337mg | Fiber: 2g | Sugar: 10g

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

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