Blueberry Coconut Pancakes. Photo by Erin Feinblatt.

Blueberry Coconut Pancakes

Makes eight 6-inch pancakes

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1⁄8 teaspoon salt
  • 2 eggs
  • 2 cups whole milk
  • 2 teaspoons vanilla extract
  • 2 tablespoons of coconut oil* or butter, melted
  • Butter
  • 2 cups blueberries
  • Shredded coconut (optional garnish)

Sift the flour, baking soda and salt into a large mixing bowl. You can do this ahead of time and keep in a sealed container in your pantry for up to three months.

In a medium bowl, whisk together the egg, milk, vanilla extract and coconut oil. Add to the dry mixture and stir just until combined. Do not over mix.

Heat some butter in a cast iron or nonstick skillet over medium heat. Pour or ladle a portion of the batter into the skillet and top with a sprinkling of blueberries. When bubbles appear and some have popped on the surface of the pancakes, flip them over and cook until nicely browned. Serve immediately or keep warm in a 200° oven until they are all done.

Serve with butter and maple syrup. Or serve with a squeeze of lemon and powered sugar, garnishing with any extra blueberries and some shredded coconut, if you like.

* Look for virgin coconut oil, which uses no chemicals or high temperatures for extraction. It will be solid at room temperature; place jar in a bowl of warm water to liquefy.

Categories Desserts