Lemon Blueberry Coconut Pancakes (Sugar Free & Vegan)
The other morning I woke up and was craving something warm and sweet. For those of you who don't know already I mostly fast up until about lunch time, so when I had the urge to create something for breakfast I looked inside my cupboard and saw what I had to work with -my favorite way to cook. To be honest, a friend of mine posted a picture of pancakes the day before, so I guess that was sitting in my subconscious mind because I knew I woke up I REALLY wanted pancakes!
It only takes a second to look around and see what you got to work with - sort of like life, right? Here is the recipe - I hope you enjoy these pancakes as much as I did - and please share with others, tag @eatingwithmax & hashtag #eatingwithmax - you know the drill! - ENJOY!
Makes about 5-6 pancakes depending on size-
- 3/4 cup all-purpose flour
- 1/4 cup coconut flour
- 1 tsp of baking soda
- 1 generous pinch of pink himalayan sea salt
- 1 cup of nut milk ( 1/2 cup almond 1/2 cup coconut - is what I did)
- 1 tbsp of coconut oil (melted)
- 1/4 cup of blueberries (I love blueberries, so I added a little bit more)
- handful of shredded coconut
- 1 lemon to zest
Mix all your DRY ingredients together first (flour, salt, baking soda, shredded coconut) - pour in your MILK next and give that a mix, but don't over mix (you may need to add a little bit more milk after this too) - next, add your blueberries and watch the you batter change color -
Heat a skillet or pan to a medium high heat (if you wish, add a little bit of coconut oil to the pan- 1/2 tsp) let that heat up for a bit and when you are ready add your batter to the skillet or pan. Spreading the batter to create lovely circles. After about 90 seconds they will be ready to flip over. Do this until you feel comfortable that your pancakes are cooking throughly. I ended put taking my pancakes off the pan sooner and that gave me a gooey texture on the inside when I took my first bite.
Use any type of sweetener you'd like - this case I used agave and made a blueberry agave syrup. In a pot, on medium heat bring a 1/2 cup of blueberries to a simmer and agave your agave- less than 1/4 cup - stir well for one minute and remove from heat. Let it stand for a minute and then it will be ready to pour over your pancakes that are waiting for you to take a bite. Don't forget you still have that lemon (you can zest in batter if you want)- zest your lemon over your blueberry coconut pancakes. I am getting hungry thinking about them that I may just go make some now!