Aug 8, 2013

Coconut Milk Blueberry Pancakes

Breakfast has been pretty hard for me since going dairy free while nursing Will.  Cereal is out because I don't really like any milk substitutes, I like cheese with my eggs, pancakes/waffles/French toast all require butter and milk.  *sigh*  I've been eating a lot of toast and bagels topped with coconut oil with a side of fruit and while that's been great, as soon as Elly posted these pancakes, I knew that I had to make them ASAP.

The coconut milk makes for a really delicious pancake that isn't really all that coconut-y.  We found them to be more nutty, almost almond-like, than full of coconut flavor.  Don't get me wrong, you definitely know that there is coconut in the pancakes, but it's not super, super strong.  Everyone loved these and even after I go back to eating dairy, I'm sure we will still enjoy this version!

Coconut Milk Blueberry Pancakes
Printable Version

1 cup whole wheat flour
¾ cup all-purpose flour
1 ½ tbsp. granulated sugar
1 tbsp. baking powder
½ tsp. salt
1 (14 oz.) can coconut milk, shaken (light or full fat)
2 tbsp. canola or vegetable oil, or melted coconut oil (cooled)
1 egg
1 tsp. vanilla extract
½ fresh blueberries, washed and dried
½ cup shredded coconut, toasted (I toasted my coconut directly on the griddle as the pancakes cooked.)

1. In a large bowl, whisk the flours, sugar, baking powder and salt; set aside. In a medium bowl or large measuring cup, whisk together the coconut milk, oil, vanilla, and egg.
2. Add the wet ingredients to the dry ingredients, stirring just until combined; do not overmix.
3. Heat a griddle or nonstick pan over medium to medium-high heat and grease with cooking oil. Ladle the batter onto the griddle to make desired size of pancakes. Carefully top with blueberries.
4. Flip the pancakes after 3-4 minutes or when the edges of the pancakes begin to look dry and bubbles form on the surface of them. Cook another 1-2 minutes on second side and then top with toasted coconut before serving.

slightly adapted from Elly says Opa, originally from Cooking Light


Melanie said...

I was lactose intolerant when I was younger and pretty much had oatmeal made with water every morning. Unusually, I grew out of it. These pancakes look delicious and I wish someone had known about them when I was younger!

Selena said...

I made these a few weeks ago and have been thinking about them ever since. They are so good! We will be making them again this weekend! I love traditional blueberry pancakes, but we have been doing a lot of experimenting with coconut oil and coconut milk, so I'm am glad I found this recipe. The only thing I did different was used all a.p. flour since I didn't have any wheat, but they turned out great. I also used coconut oil. Solo yummy!

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