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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.
Course Breakfast
Cuisine American
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 10 pancakes
Calories 416 kcal
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
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.
Serving: 2 pancakes | Calories: 416 kcal | Carbohydrates: 51 g | Protein: 9 g | Fat: 20 g | Saturated Fat: 16 g | Polyunsaturated Fat: 3 g | Cholesterol: 74 mg | Sodium: 337 mg | Fiber: 2 g | Sugar: 10 g