Nothing really says “I love you” more than pancakes in bed on a Sunday morning. Throw in the delectable combination of lemon, coconut and blueberries and you will be loving yourself or significant other more than you can ever know by treating yourself to these pancakes.
These lemon, coconut and blueberry pancakes are moist, tasty and moreish. They are surprisingly easy to whip up with the basic recipe being 1 cup of flour, 1 cup of milk, 1 egg and 1 tbsp sugar which is easily adjustable to make in any quantity. Blueberry pancakes are also so moist and packed full of flavour that you will barely need any toppings to enjoy this delicious breakfast. Of course, a dash of maple syrup never goes awry!
Ingredients (seves 4):
- 1 cup self raising flour (or plain flour + 2 tsp baking powder)
- 1 cup milk
- 1 egg
- 1 tbsp coconut sugar (you can use normal sugar if you want)
- 4 tbsp desiccated coconut
- 1 lemon zest
- 1/2 cup blueberries (frozen works best)
- 1 pinch salt
- 3 tbsp coconut oil
- maple syrup
- a dusting of icing sugar
Mix the self raising flour (or flour and baking powder), coconut sugar and desiccated coconut with the egg and milk. Whisk until the mixture is combined with no lumps. Make sure you whisk gently and don’t overdo it so as not to activate too much gluten in the flour and make the pancakes gluggy. You want these blueberry pancakes to be light and fluffy.
Once the pancake has the consistency of thick wall paint, stir in the blueberries at the last minute (so they don’t defrost and lose their shape) and half the lemon zest and a pinch of salt.
Pour the mixture into a hot frying pan with the melted coconut oil and cook the pancake on one side until you can see lots of bubbles forming on the top. This will indicate that the blueberry pancakes are ready to flip using a fish slice. This will take about 3 minutes of cooking.
Flip the blueberry pancake and cook on the other sode for another 2-3 minutes.
Serve with a sprinkling of lemon zest, maple syrup and icing sugar – or add your own exciting toppings!