Coconut Blueberry Pancakes
User Reviews
5
Coconut Blueberry Pancakes
Description
The Coconut Blueberry Pancakes recipe combines common pancake ingredients with melted coconut oil and fresh blueberries folded gently into the batter. The use of milk combined with white vinegar replicates buttermilk, adding a slight acidity that helps tenderize the pancakes and tender crumb texture. Cooking them on a nonstick skillet with additional coconut oil creates pancakes with golden edges and a soft center dotted with juicy blueberries. The lightly sweetened batter offers a mild flavor that works well with traditional breakfast toppings.
The presence of vanilla and melted coconut oil contributes to a subtle coconut aroma that pairs pleasantly with the blueberries. This pancake can be served with butter and maple syrup for a classic breakfast experience. Careful stirring just until combined prevents tough pancakes, maintaining a fluffier texture.
This recipe can be adapted by swapping blueberries for other small fruits or chocolate chips. The milk and vinegar mixture offers a practical solution when buttermilk is unavailable or partially used up.
Ingredients
- ¾ cup milk plus 2 tablespoons
- 1 tablespoon white vinegar
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 egg
- 2 tablespoons coconut oil melted
- ½ teaspoon vanilla extract
- 1 cup blueberries plus more as needed, fresh
- coconut oil for the pan, additional
Instructions
- Combine the milk and vinegar and set aside.
- 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.
- Heat a nonstick skillet over medium heat. Melt an additional tablespoon of the coconut oil in the pan and swirl to coat. Pour ⅓ 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.
Notes
- The recipe uses milk and vinegar to mimic buttermilk, offering freshness when buttermilk is not on hand or used infrequently.
- Blueberries can be substituted for other small fruits or diced alternatives, including chocolate chips, depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 46mg | 15% |
| Sodium | 568mg | 24% |
| Potassium | 147mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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