blueberry coconut pancake
  Blueberry Coconut Pancake
Deliciously moist pancakes with the goodness of coconut and blueberries.
Cook Time: 45 minutes

Difficulty: Easy
Serves: Makes 16 pancakes

INGREDIENTS


55g unsweetened desiccated coconut
60g quinoa flour
1 tsp baking powder
1 medium egg
160g coconut milk
30g coconut palm sugar
1 tsp vanilla extract
200g blueberries plus extra to serve
Coconut oil, to cook
Maple syrup
Coconut flakes

All ingredients are available at Foodhall stores

METHOD


  1. To make the pancakes, blend together desiccated coconut in a food processor for 2-3 minutes.
  2. Add this to a large bowl and mix it with quinoa flour and baking powder.
  3. Whisk in the coconut milk, egg, coconut palm sugar and vanilla extract until it forms a thick batter. Let it stand for 20-30 minutes to allow it to thicken. Finally, stir in the blueberries.
  4. Heat a non-stick frying pan and lightly grease with coconut oil.
  5. Pour one spoonful of the batter onto the pan and quickly spread the mixture out slightly with the back of the spoon or by swirling the pan slightly.
  6. When the pancake is golden brown on the bottom and the top is beginning to set, carefully flip it over. Let it brown on the other side as well.
  7. Serve with maple syrup, fresh blueberries and coconut flakes.