Coconut Blueberry Pancakes
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(9)
Ingredients
4 servings
- 3/4 cup milk (plus 2 tablespoons)
- 1 tablespoon white vinegar
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 egg
- 2 tablespoons melted coconut oil
- ½ teaspoon vanilla extract
- 1 cup fresh blueberries (plus more as needed)
- more coconut oil for the pan
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Preparation
Step 1
Combine the milk and vinegar and set aside.
Step 2
In another bowl, whisk all the dry ingredients together. Add the egg, milk/vinegar mixture, vanilla and melted coconut oil and stir until just combined - careful not to over mix anything.
Step 3
Heat a nonstick skillet over medium heat. Melt an additional tablespoon of the coconut oil in the pan and swirl to coat. Pour 1/3 cup of pancake batter into the skillet. Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to turn golden brown. Flip and cook for another 1-2 minutes until the pancakes are cooked through. Serve with butter and maple syrup.
Step 4
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