Coconut Oat Blueberry Pancakes
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- Category: breakfast
- Cuisine: breakfast
Ingredients
- 1/2 cup flour
- 1/2 cup old fashioned quick oats
- 1/4 cup white sugar
- 1 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs (beaten slightly)
- 1 1/4 cups buttermilk
- 1 teaspoon vanilla
- 1 cup coconut flakes
- 4 tablespoon melted butter, slightly cooled.
- 1 cup fresh blueberries
- Cooking spray or butter for pan
Instructions
- In a large bowl, sift together flour, oats, sugar, baking powder, soda and salt.
- Add in the coconut flakes and gently mix.
- Beat the eggs into the buttermilk and vanilla.
- Add the melted butter to milk mixture and stir just to mix. It will thicken and almost look curdled. THIS IS OK. *NOTE: if the butter is still very hot, temper it by adding it in VERY slowly to the milk mixture stirring constantly. You don’t want the eggs to scramble.
- Add the wet mixture to the dry mixture with a whisk and just stir till combined. This will be lumpy – be careful not to over mix as this will cause flat, heavy pancakes! If the mixture is too thick, add a little more buttermilk. You want it to be almost as thick as gravy.
- Heat a non-stick pan and spray either with Pam or add butter (low-med heat).
- Pour in about a 1/3 cup of the batter to the mixture (you can add more as it depends on the size of your pan). Just note that the batter will spread out some. As it cooks it will rise.
- Cook for 2-3 minutes on each side or until desired crispness. *NOTE: You’ll know when to flip it as air bubbles will form on the top of the pancake and the edges will firm up.
- Top with Lemon Syrup Glaze!