Pancakes, Coconut Cream and Blueberry Syrup

Summer / Fall / Winter / Spring / Breakfast / Coconut Oil / Cook / Dessert / LouAna / Vegetarian /

DESCRIPTION

These may just be the fluffiest pancakes you’ve ever had. In the recipe the butter is replaced with coconut oil and the pancakes are topped with a sweet and bright blueberry syrup, sweetened coconut cream and more toasted coconut.

PREP, COOK, TOTAL TIME

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

SERVINGS

Serves 4-6

INGREDIENTS

DIRECTIONS

For blueberry syrup: Add blueberries, maple syrup and cinnamon to a small pan over medium-high heat. Bring to a boil, then reduce to low and simmer 5 minutes.

For coconut cream: Refrigerate coconut milk overnight. Carefully remove the top layer of coconut cream that separated from the liquid. Stir this coconut cream with the sugar and refrigerate until ready to serve. Reserve milk for another use.

For pancakes: In a large bowl whisk the eggs until frothy. Add the buttermilk, coconut oil and vanilla and mix well.

Now add the sugar, baking powder, baking soda, kosher salt and flour, and stir just until blended. (You may have a few lumps, but don’t worry about it.)

Lightly grease griddle or frying pan with coconut oil and set it over medium heat.

Pour about 1/3 cup of the batter onto griddle for each pancake.

Cook until the tops of the pancakes are covered with tiny bubbles and the batter is set, about 3 to 5 minutes. Flip pancakes and cook until the undersides are golden brown, about 3 minutes more.

Keep warm in an oven on low until ready to serve.
Serve with warm blueberry syrup, coconut cream and toasted flaked coconut.

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Pancakes Recipe photo credit: LouAna