Brown Sugar Coconut and Blueberry Pancakes
A simple and delicious recipe for Brown Sugar Coconut and Blueberry Pancakes! They're light, fluffy, sweet, and loaded with so much flavor!
Servings: 12 pancakes
Calories: 120kcal
Ingredients
- 3/4 cup all purpose flour
- 1/2 cup coconut flour
- 1 1/2 tablespoons light brown sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg lightly beaten
- 1 1/2 cups milk
- 2 tablespoons unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries see note below for frozen
- 1/3 cup unsweetened and toasted coconut flakes
Instructions
- Pour flours, sugar, baking powder, and salt into a mixing bowl and whisk together.
- Add egg, milk, butter, and vanilla and stir together with a fork until well combined and some lumps remain.
- Fold in blueberries and coconut flakes and stir until well mixed.
- Place a skillet over medium heat and melt 1 tablespoon of butter.
- Scoop 1/4 cup of batter onto the hot, buttered surface and cook for 3 to 4 minutes or until small bubbles begin to form on top.
- Carefully flip pancake and continue to cook for an additional 2 to 3 minutes.
- Remove from skillet and repeat until all batter has been used.
- Finish pancakes with more coconut flakes and a drizzle of syrup.
Notes
*If using frozen blueberries, toss together with 2 tablespoons of flour before folding into the batter to prevent excess bleeding.
Nutrition
Serving: 1pancake | Calories: 120kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 313mg | Potassium: 76mg | Fiber: 3g | Sugar: 5g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg