Blueberry Coconut Pancakes

These thick pancakes are deliciously filling, tangy and chewy. They get a protein boost from greek yogurt and are sure to keep you satisfied. My favorite part about these pancakes is the chewy crunchy addition of the coconut flakes. They are only slightly sweet — which I like because we usually end up drizzling or slathering pancakes with super sweet toppings anyways. In fact, these pancakes don’t even contain sugar! This is a good way to use up the too many blueberries you bought last week because they were on sale.

Blueberry Coconut Pancakes (Printable Recipe)
makes around 14 medium sized pancakes
inspired by Smitten Kitchen

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons date sugar*
1/2 teaspoon sea salt
1 1/2 cups greek yogurt
1 1/2 cups almond coconut milk
2 eggs
3 tablespoons melted butter
unsweetened coconut flakes
fresh blueberries

  1. Mix together flour, baking powder, baking soda, date sugar and sea salt in a medium bowl.
  2. In a separate bowl, whisk together yogurt and milk. Then whisk in the melted butter and eggs.
  3. Mix the yogurt mixture into the dry ingredients. The batter should be a little bit lumpy.
  4. Heat a griddle or non-stick skillet to medium heat. Pour 1/2 cup of batter onto preheated griddle, plop some blueberries and press some coconut flakes into the cooking pancake. Flip when you start seeing lots of little bubbles coming to the top and are slightly cooked around the edges. You can always lift up an edge to check the brown-ness of the cooking side. Finish cooking on the other side.
  5. Serve in stacks with toppings of your choice.

*Haven’t used date sugar before? All it is, is dehydrated and ground up dates. You can buy it at Whole Foods or make your own. I haven’t tried making it at home yet, but I plan to someday. You can replace date sugar in recipes cup for cup. The only downside is that it won’t melt. So you can’t use it when you need the sugar to dissolve into something (for that, I usually use agave nectar or stevia).

I realize that the first two recipes I have shared on this blog have been breakfast recipes. I also realize that both of those recipes have involved coconut and blueberries. That is a testament of my love for breakfast and all things coconut, and also the fact that I over-purchased blueberries this week. I promise that I will be posting recipes that are more appropriate for other meals during the day and I will be using a wider variety of ingredients since I am finally out of blueberries. I feel a little like the girl who turns into a blueberry in Willy Wonka.

Now, after eating these, hopefully I will still be hungry for the shrimp boil we are attending later today.

From Sarah’s Kitchen, with love

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