Blueberry Coconut Pancakes
2 cups self-raising flour, sifted
1/2 cup desiccated coconut
2 Tbsp. powdered sugar
1 cup whole milk
1 medium egg, lightly beaten
1/2 tsp. pure vanilla extract
1 cup fresh or frozen blueberries
1. Combine the flour, desiccated coconut, and powdered sugar
in a large bowl. Make a well in the center. Add the whole milk,
eggs, and vanilla extract. Using a wooden spoon, stir until just
combined (do not over mix).
2. Gently fold blueberries into the batter.
3. Lightly spray a medium sized non-stick frying pan with
oil spray. Place over medium heat.
4. Pour 1/4 cup of pancake mixture into the pan and form
round cakes. Cook pancake for 2 minutes or until small bubbles
start to show on the surface. Flip over to cook the other side for
1 to 2 minutes or until golden and cooked through. Transfer to
a plate. Repeat with remaining batter.
5. Serve with maple syrup.