I’ve never been a big breakfast food fan. In fact when I’m hungry in the morning I’d be happy having dinner leftovers. Most mornings we hit the gym and have one of my favorite smoothies. However, occasionally we don’t make it to the gym and Chris’s first question when he wakes up is, “what’s for breakfast?” I love a good savory egg dish but I indulge Chris’s sweet tooth on occasion and make pancakes, usually my whole grain coconut chocolate chip pancakes.
Last week Whole Foods had an incredible sale on organic blueberries. I was able to get 12 pints for $21! I froze the majority of the berries but reserved a few pints to eat and cook with. It just so happened I was also out of chocolate chips and thought, “why not sub blueberries in my pancakes.” WOW! What a great sub these fresh berries turned out to be! I can’t wait for you to try these pancakes.
Blueberry Coconut Pancakes
¾ cup spelt flour
½ cup whole wheat flour (we like King Arthurs white wheat)
1 TBS baking powder
½ tsp salt
1 ¼ tsp 100% real maple syrup
1 cup whole milk
½ TBS melted butter (you could sub coconut spread/oil here)
1 tsp vanilla
¼ cup organic unsweetened shredded coconut
½ cup fresh or frozen blueberries (if using frozen defrost prior to using)
- In a bowl mix together dry ingredients (flours, baking powder & salt).
- Mix in wet ingredients (maple syrup thru vanilla).
- Once well mixed add in shredded coconut and mix together (don’t over stir the mixture) plus the blueberries.
- Heat a lightly buttered griddle or frying pan over medium high heat. Pour the batter onto the pan using approximately ½ cup for each pancake.
- Brown on both sides and serve hot.
This recipe makes 6 pancakes for me (they may be a bit on the larger side you could easily get 8). Since there are just two of us I take the extra two pancakes and freeze them in a baggy. Then on mornings when I’m not in the mood for pancakes but Chris is I can quickly reheat the frozen pancakes for a quick breakfast for him!