WHOLE WHEAT COCONUT BLUEBERRY PANCAKES

Pancakes. We can eat pancakes for breakfast. We can eat pancakes for lunch. We can, Sam I am, even eat pancakes for dinner if we so choose. What we put in or even on top is endless – from maple syrup to peanut butter or grape jelly to pieces of bacon and egg yolk.

Today, I wanted coconut and blueberries with my pancakes. I put coconut in the pancakes and blueberries got the special treatment of doing double duty, both in and on the pancakes. I made these for breakfast when my daughter Monica had a friend stay the night. Monica’s exact words “Those were so good! Can you make them again?”

Okay, so these were good. Very good. Perfectly moist, the balance of sweet from the coconut to savory from the dollop of butter on top (um, pancakes without butter? Yeah, not happening) was perfect. As soon as I put a batch on the serving plater to griddle a new batch, the kids

ate

them

all

up.

These really don’t need any maple syrup, but I had to try it just for quality control purposes, you know.

So real maple syrup and a dollop of butter went on top of my pancakes and am I glad I did that. Make these yourself and then tell me I shouldn’t have put butter and syrup on these…go ahead…I betcha you’ll agree that it was a great idea.

WHOLE WHEAT COCONUT BLUEBERRY PANCAKES
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup whole wheat pastry flour
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • 1 egg, room temperature
  • 1 cup milk
  • ½ cup coconut curd
  • ½ cup fresh blueberries
Instructions
  1. Sift together the whole wheat pastry flour, bakind soda and baking powder.
  2. In a separate bowl, combine the egg, milk and coconut curd and whisk.
  3. Pour liquid into flour mixture and stir until dry ingredients are blended with liquids.
  4. Fry on a hot greased driddle, turning once.
  5. Regarding blueberries: Either fold blueberries in batter or drop blueberries into pancakes immediately after pouring onto griddle.
Notes
Depending on the size of the pancakes, this serves anywhere from 2 - 4 people. I made these and served 3 teenagers and myself. The cook time is per batch. I used non-fat milk, but the nutritional values are with 2% milk.
Nutrition Information
Serving size: 1 Calories: 293 Fat: 6 Carbohydrates: 52 Sugar: 27 Protein: 7

 
June 12, 2012Permalink Leave a comment

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