Blueberries are rich in antioxidants and packed with vitamin C, fiber and manganese. These low-fat berries benefit the cardiovascular and nervous systems, and play an active role in cognitive function and blood sugar regulation. Coupled with coconut milk, blueberries provide moist, melt-in-your-mouth pancakes begging to be devoured.
Fluffy, Melt-in-Your-Mouth Blueberry Coconut Pancakes
Yields approximately 8 (5-inch) pancakes
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (13.5-ounce) can coconut milk
1/4 cup unrefined coconut oil
1 cup blueberries, rinsed
oil for the pan
Mix together flour, baking powder, baking soda and salt in a medium-size bowl. Add coconut milk and oil, mixing until combined. Carefully fold in blueberries.
Spray a small frying pan with oil and preheat over medium-low heat. Pour approximately 1/4 cup batter into the pan and spread into a 5-inch circle. Cook for approximately 1-2 minutes or until the bottom is lightly browned. Flip over and cook an additional 1 minute or so on the other side. Once the pancake is golden brown, remove from pan and place on a plate. Repeat with remainder of batter until all has been used.
Half & Half Pancakes: prepare as above except use 1 cup all-purpose flour + 1 cup whole wheat flour.