Happy Weekends | Fluffy Coconut, Lemon & Blueberry Pancakes
I can't imagine weekends without something special and made-from-scratch come Sunday morning.
Doesn't matter if they're buttery scrambled eggs, French toast, freshly baked croissants, whatever, we love it all!
And as long as there's plate piled high with crispy bacon to go and with and a steaming French press of coffee with my name of it, there's not much to complain about.
But somedays, fluffy pancakes are calling and for the boys, it's on the top list of most requested breakfast - pancakes and bacon to go with, of course!
So I'm always being challenged to spruce up my basic pancake recipe or create something different altogether.
Take fundamentally salt-of-the-earth flavors and turn them into the fluffiest, cakiest pancakes ever is the goal here. Using both sweet and desiccated coconut, fresh lemon zest and fresh summer blueberries....its yum all the way!
Pure grade A maple syrup from Vermont 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 your fam will, makes these a treat in itself!
Fluffy Coconut, Lemon & Blueberry Pancakes 6-inch pancakes, make a batch of 8
Shopping list: 1-1/2 cups all-purpose flour
1/2 cup desiccated (unsweetened) coconut flour
2-1/2 tsp baking powder
1/2 tsp salt
2 tbsp. sugar
1 cup almond milk or regular milk
2 tbsp. canola 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. Also, a cast-iron griddle or skillet is best.
Lemon: Using a zester, zest the lemon and add to the dry ingredients. Egg: In a separate Pyrex cup or measuring bowl, crack an egg and discard the shell. Beat with a fork.
Blueberries: Wash, rinse and drain the blueberries and set near the stove.
Wet ingredients: In a mixing bowl, add the beaten egg, milk, oil and pure vanilla extract. Whisk to combine.
Dry ingredients: In a clean, large mixing bowl measure out the flour, baking soda, sugar, salt & desiccated coconut powder & sweetened coconut flakes.
Add the wet ingredients to the dry ingredients and whisk using a large whisk to allow for as much air in the batter.
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 6-8) over the pancake. As soon as bubbles appear around the edges of the pancake, using a pancake turner and flip over.
Cook's Note: Don't try and flip the pancakes before you see bubbles because they will just break apart and make a mess on the pan.
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 softened butter and maple syrup around the table.