I challenge you to tell me what could be better than weekend pancake stacks? Especially a blueberry coconut variety drizzled with pure maple syrup. Yum.
I am going to label this recipe kid-friendly because I don’t think any other child except for mine doesn’t like pancakes. We have a rule in my home with food, and that is that you have to try everything at least once. When it comes to pancakes, I am determined to show him how delicious they are, but although I keep trying, he’s not into them. This translates into a bigger stack for me and the hub.
The coconut milk makes for a really delicious pancake, but since we’re also adding shredded coconut here (coconut lovers in the house), you will still achieve a nice coconut flavour if you decide to substitute the coconut milk for almond milk or other milk of your choice.
Same goes for the egg. I used a flax egg here because I love vegan baking, and when possible, I leave out eggs/dairy. You can use 1 organic egg to substitute the flax egg.
I’ve decided to note substitutes more often in my recipes, as this is a lot of what your comments revolve around. We all have dietary preferences/restrictions, so I want to offer something (almost) everyone can enjoy.
Happy Sunday – I hope you can add these to your weekend breakfast favourites.
- Dry Ingredients:
- 1 cup whole wheat pastry flour
- 1/4 cup unsweetened shredded coconut
- 2 teaspoons baking powder
- 1 tablespoon raw sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- Wet Ingredients:
- 1 cup + 2 tablespoons coconut milk
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
- 1 teaspoon pure vanilla extract
- 1/2 cup fresh blueberries
- 2 teaspoons coconut oil
- Begin by preparing your flax egg by whisking the ground flax and water in a small bowl. Place in the refrigerator until you need it.
- In a large bowl, whisk together the flour, shredded coconut, baking powder, sugar, cinnamon, and salt. Set aside.
- In a medium bowl, whisk together the coconut milk, flax egg, and vanilla.
- Add the dry ingredients to the wet ingredients, stirring just until combined, without overmixing. Gently fold in the blueberries.
- Heat a nonstick pan over medium heat and grease with 1 teaspoon coconut oil. Ladle approx. 1/4 cup of the batter onto the pan. Depending on the size of your pan, you can do 2 or 3 pancakes at a time.
- Flip the pancakes after 2-3 minutes or when the edges of the pancakes are holding together well and you see bubbles forming on the surface. Cook for another 1-2 minutes on second side. Repeat with the remaining batter, oiling the pan for each batch.
- Remove from heat, and serve with fresh berries and pure maple syrup.