Blueberry and Coconut Pancakes
by Emily Neill
Blueberry pancakes to satisfy your sweet-tooth cravings, morning, evening or any time of the day. We're not here to judge.
We topped ours with our favourite coconut yoghurt, toasted coconut shavings, fresh blueberries and a very (very) large amount of maple syrup. But feel free to go crazy here: peanut butter, melted chocolate, toasted seeds would all do the trick.
For the pancakes:
188g gluten free flour (can opt for plain flour here)
1tbsp baking powder
2tbsp granulated sugar
2tbsp coconut oil
260ml almond milk
tsp vanilla essence (optional but recommended)
handful of fresh blueberries
toasted coconut shavings
In a bowl combine all dry ingredients.
Add the coconut oil, water and milk to the mixture. Slowly stir to combine. Make sure not to over-stir as you want the pancakes to still be fluffy!
Stir in the blueberries. Batter should be a thick consistency.
Heat up your non-stick pan on medium heat. Then grease lightly with some plant-based butter or oil of choice. Pour a small amount of batter (approx 3tbsp) into the middle of the pan. Use the back of a spoon to lightly spread the batter out until it's 0.5cm thick.
Once bubbles start to form on the top of your pancakes, flip them over to allow to cook.
Once your pancakes are cooked on the second side, place them on a non-stick baking tray and into the oven at super low heat (50˚c or 40˚c with fan) to stay warm whilst you cook the remaining batter.
Once all cooked, stack them and top with your favourite toppings! We used coconut yoghurt, coconut shavings, maple syrup and more blueberries.
By Emily Neill
Emily is our Content and Community Assistant by day, and qualified PT by… later that day. She couldn’t live without exercise (makes sense) so can usually be spotted in her favourite spin class, with our Three Mushroom Risotto for afters.