Description
Start your morning with these Coconut Milk Blueberry Pancakes, a fluffy and flavorful treat that combines the sweetness of ripe blueberries with creamy coconut milk. Perfectly light and airy, these pancakes turn breakfast into a delightful experience that everyone will love. Whether enjoyed on a lazy weekend or as part of a special brunch, this recipe is guaranteed to impress!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup full-fat coconut milk
- 1 cup fresh or frozen blueberries
- 2 tsp baking powder
- 2 tbsp maple syrup (plus extra for serving)
- 1/4 tsp salt
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the coconut milk and stir until just combined; it's okay if there are some lumps.
- Gently fold in the blueberries, being careful not to mash them.
- Preheat a non-stick skillet over medium heat and lightly grease if needed.
- Pour about 1/4 cup of batter for each pancake; cook until bubbles form on top (about 2-3 minutes), then flip and cook until golden brown (another 2 minutes).
- Serve warm with maple syrup and additional blueberries if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 6g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added flavor, consider mixing in a pinch of cinnamon or vanilla extract. You can use other fruits like raspberries or bananas instead of blueberries. Store leftovers in an airtight container for up to three days.