coconut blueberry pancakes

I'm on day two of "snowstorm diet" which pretty much means "eat whatever I want" kind of but cook all the time. For lunch I had zucchini latkes over arugula. For dinner, we had prosciutto pizza with an arugula feta salad and tumeric sweet potatoes. This meal can also be called "the time I got my family eat tumeric". They will normally eat what I make largely because I don't tell them what it is until they take a bite.

BUT - these pancakes! I had a little extra time for breakfast on this final snowday and wanted something beyond sourdough toast. This recipe came up pretty quick in my search and I jumped right in. These pancakes come together super fast, are super tasty, and a nice change. One of our favorite childhood dinners was pancake night. I'm not sure that 10 year old me would choose these but they are super flavorful. The sweetness from the blueberries and coconut is a real treat.

After a mentally challenging week, I woke up today and just had an inclination that commuting would be terrible. So I decided to work from home. Between the frozen pipes on Sunday, Monday, and Tuesday ... then the blizzard on Thursday, I needed an easy relatively productive day. I had a feeling the trains would be bad. But they worked fine all day - until 5pm rolled around and everything collapsed. While part of my sympathizes with all those sad commuters, another part of me feels victorious for predicting it 13 hours earlier in my bed drinking morning coffee.

But here's how to make these pancakes.
  1. Whisk all the ingredients (flour through coconut extract) together in a large bowl. 
  2. Drop 1/4 cup worth of batter at a time onto a heated, buttery pan. After letting the pancake cook for about a minute, sprinkle with a bunch of blueberries and shredded coconut, pressing toppings in slightly. 
  3. Flip after about a minute or so. Just use your normal pancake logic here.
  4. Serve with extra blueberries and maybe a little more coconut. Live a little. 
Shopping List
1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk
1 tablespoon coconut oil
1 egg, beaten
1/2 tsp coconut extract
Shredded coconut
Maple syrup, for serving

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