Thursday, September 29, 2016

Blueberry Coconut Pancakes

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 
 maple syrup                


 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. 

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