Blueberry Coconut Pancakes

Blueberry Coconut Pancakes 

  

            

       Ingredients

 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                

 Directions

 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.