Blueberry Coconut Pancakes & Buttery Coconut Maple Syrup
  • 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
  1. In a small bowl, combine coconut milk and shaved coconut. Set aside.
  2. In large bowl, whisk together dry ingredients: flour, baking powder, salt. Set aside.
  3. 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.
  4. Preheat griddle to 350 degrees. Spray with non-stick spray or rub with vegetable oil.
  5. 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.
  6. Repeat with remaining batter.
  7. Coconut Maple Syrup: mix syrup ingredients in a small saucepan and simmer lightly until melted and combined.
  8. Stack pancakes, drizzle syrup and top with fresh blueberries and toasted shaved coconut.
  9. Makes roughly 10 pancakes.
Recipe by Food. (Just Sayin') at