Breakfast for dinner is always a winner…especially if dinner means pancakes. Not just any old pancakes my friend, but blueberry coconut pancakes topped with warm, buttery coconut maple syrup. Coconut and blueberry are two ingredients that are born to be paired. The rich, tropical flair of the coconut milk broken by the tartness of berries is a match that makes any family run to the dinner table.
As a time saver, you may be tempted to use regular maple syrup.
I REPEAT…DO NOT.
Be sure to take the extra two seconds to simmer up the specialty syrup…it really makes all the difference. The coconut milk and maple syrup might seem really sweet but once you add that salty chunk of butter…whoa…look out!
If you can’t wait until dinner to have these rich, fluffy pancakes, how about planning on making them for breakfast tomorrow? You’ll LOVE them!
For more blueberry recipes, please visit www.littlebluedynamos.com
- 1 14 oz can Coconut Milk
- ½ c. Shaved unsweetened coconut, chopped
- 2 Eggs
- 1½ TB Cane Sugar
- 2 TB Butter, melted
- 1 t. Vanilla
- 1 c. Unbleached flour
- 3 t. Baking Powder
- ½ t. Sea salt
- 4 oz. pkg Fresh blueberries
- ¼ c. Shaved unsweetened coconut, toasted
- (Optional) Macadamia nuts, fine chopped
- Coconut Maple Syrup: ⅓ c. Coconut Milk, ¼ c. Maple Syrup, 1 TB Butter
- In a small bowl, combine coconut milk and shaved coconut. Set aside.
- In large bowl, whisk together dry ingredients: flour, baking powder, salt. Set aside.
- In stand mixer bowl, whisk eggs, sugar, melted butter and vanilla. Add milk/coconut mixture and mix well. Add bowl of dry ingredients until just combined.
- Preheat griddle to 350 degrees. Spray with non-stick spray or rub with vegetable oil.
- Drop ¼ c. of batter onto griddle and spread into a 5" circle. Sprinkle blueberries and macadamia nuts onto topside of wet batter. Flip pancakes when batter is bubbly and golden underneath.
- Repeat with remaining batter.
- Coconut Maple Syrup: mix syrup ingredients in a small saucepan and simmer lightly until melted and combined.
- Stack pancakes, drizzle syrup and top with fresh blueberries and toasted shaved coconut.
- Makes roughly 10 pancakes.