Spiced Coconut & Blueberry Pancakes
10 min Prep, 10 min Cook
Contains Eggs and more
These pancakes are my current favourite. They are not the quickest to make, but they’re worth the extra effort. Don’t be put off by the slightly long list of ingredients. Everything in this recipe I consider a pantry staple, so it’s worth keeping these ingredients on hand. In summer, I make this recipe with market-fresh blueberries grown here in WA. Out of season, frozen berries are a great substitute.
If using frozen blueberries, take approx 1.5 cups out of the freezer and set aside so they can defrost slightly.
In a large bowl combine both flours, baking powder, salt, oats, cinnamon, nutmeg, dried coconut and sugar.
Separate the egg yolks from the egg whites. In the bowl containing the yolks (I use a 500mL measuring jug) whisk together the yolks, milk, coconut milk and vanilla.
Beat egg whites until soft peaks form.
In the large bowl containing the dry mix, form a well in the centre, and pour in the egg yolk/milk/vanilla mixture.
Gently mix until just combined.
Now, fold in the beaten egg whites. Do this very gently, and only until just combined. Don’t fret if small pockets of egg whites remain. If you are overly vigorous in your mixing, you will beat all the air out of the mix and your pancakes won’t be fat and fluffy.
Optional step: Let the mixture rest for 5-10 minutes. (I tend to only let the batter rest for a few minutes while I prepare the frying pan).
Set your frying pan over medium/high heat and add 1 tablespoon of butter. I find that you need more butter the first time you use the pan to oil it, otherwise the first few pancakes will stick.
Once your butter has melted, spoon about two tablespoons of batter per pancake into your pan, and add 3 or 4 blueberries to each.
Pancakes are ready to flip when the edge becomes slightly golden and bubbles form on the surface. As soon as you flip the pancakes, reduce the heat to low/medium. I find the second side will not take as long to cook, so check after a minute or so. When both sides are a lovely golden colour they will be ready!
For your next batches of pancakes, you won’t need as much butter in the pan, probably only 1 teaspoon each time. Return the pan to medium/high, add the butter, and repeat steps 10 & 11.
Serving Size 161.7 g
|Amount Per Serving|
|Calories 355.7 cals||18%|
|% Daily Value*|
|Kilojoules 1493.3 kJ||18%|
|Fat 4.2 g||7%|
|Sodium 558.8 mg||24%|
|Carbohydrate 68 g||23%|
|Protein 16.2 g||32%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|