I can't imagine weekends without something special and made-from-scratch come Sunday morning. And what a great way to treat Mum!
French toast, scrambled eggs, sausage & egg muffin sandwiches, you name it, we love it! But pancakes will always be on the top of the most requested breakfast by the younglings.
So the race is always on to out do the last batch, spruce up my basic recipe or create something different altogether. These pancakes take fundamentally salt-of-the-earth flavors and turn them into the fluffiest, cakiest pancakes ever. I must thank my stars for the creative juices that were flowing copiously for this one!
Using both sweet and dessicated coconut, fresh lemon zest and fresh summer blueberries....let me tell you - it does not get much better than that!
Pure grade A maple syrup with is not optional and neither are the warm and fuzzy smiles you'll get when you bring a batch of these to the table.
The fact that you'll love these as much as they will makes these a reward in itself!
Gather the ingredients,
1-1/2 cups all-purpose flour, 1/2 cup dessicated (unsweetened) coconut powder, 2-1/2 tsp baking powder, 1/2 tsp salt, 2 tbs sugar, 1 egg, 1 cup almond milk or regular milk, 2 tbs vegetable oil, 1 tsp pure vanilla extract, zest of 1 lemon, 1/2 cup sweetened coconut flakes + more for garnish, 1 cup ripe blueberries & butter to pan-fry pancakes on the griddle.
A cast-iron griddle or skillet is best.
In a clean mixing bowl measure out the flour, baking soda, sugar, salt & dessicated coconut powder & sweetened coconut flakes.
Using a zester, zest the lemon and add to the dry ingredients.
In a separate pyrex cup or measuring bowl, crack an egg and discard the shell. Beat with a fork. To this add the milk, oil and pure vanilla extract. Whisk to combine.
Add the wet ingredients to the dry ingredients and whisk using a large whisk to allow for as much air in the batter.
Rinse and drain the blueberries and set near the stove.
Heat the cast iron griddle on the stove for a few minutes on medium heat until hot.
Place a 1/8" pat of butter in the pan. As soon as it sizzles, using a 1/4 measuring cup, pour the batter in the center of the pan.
Wait for bubbles to appear. Scatter a few blueberries (about a dozen) over the pancake. As soon as bubbles appear on the pancake, using a pancake turner, flip over. Don't move the pancakes before this, because they will just break apart.
Cook on the other side for about 2 minutes until both sides are a light golden brown. Just so you know, the second side will not brown as evenly or completely as the first.
Use the same method until all batter is used up. Create stacks on plates & serve immediately. You can keep these warm in the oven but nothing comes close to fresh off the stove pancakes and your family will love you for them!
Garnish with sweetened coconut flakes and serve with butter and pure maple syrump around the table.
Recipe for
Fluffy Coconut, Lemon & Blueberry Pancakes
Preparation time: 15 minutes
Cooling time: 15 minutes
Makes a batch of 8 pancakes
Shopping list
1-1/2 cups all-purpose flour, 1/2 cup dessicated (unsweetened) coconut powder, 2-1/2 tsp baking powder, 1/2 tsp salt, 2 tbs sugar, 1 egg, 1 cup almond milk or regular milk, 2 tbs vegetable oil, 1 tsp pure vanilla extract, zest of 1 lemon, 1/2 cup sweetened coconut flakes + more for garnish, 1 cup ripe blueberries & butter to pan-fry pancakes on the griddle.
A cast-iron griddle or skillet is best.
In a clean mixing bowl measure out the flour, baking soda, sugar, salt & dessicated coconut powder & sweetened coconut flakes.
Using a zester, zest the lemon and add to the dry ingredients.
In a separate pyrex cup or measuring bowl, crack an egg and discard the shell. Beat with a fork. To this add the milk, oil and pure vanilla extract. Whisk to combine.
Add the wet ingredients to the dry ingredients and whisk using a large whisk to allow for as much air in the batter.
Wash, rinse and drain the blueberries and set near the stove.
Heat the cast iron griddle on the stove for a few minutes on medium heat until hot.
Place a 1/8" pat of butter in the pan. As soon as it sizzles, using a 1/4 measuring cup, pour the batter in the center of the pan.
Wait for bubbles to appear. Scatter a few blueberries (about a dozen) over the pancake. As soon as bubbles appear on the pancake, using a pancake turner, flip over. Don't move the pancakes before this, because they will just break apart.
Cook on the other side for about 2 minutes until both sides are a light golden brown. Just so you know, the second side will not brown as evenly or completely as the first.
Use the same method until all batter is used up. Create stacks on plates & serve immediately. You can keep these warm in the oven but nothing comes close to fresh off the stove pancakes and your family will love you for them!
Garnish with sweetened coconut flakes and serve immediately with butter and pure maple syrup around the table.
Enjoy!
