We love blueberries and when it is blueberry season blueberry pancakes are a must! We pick blueberries and it is always fun to decide what we are going to make with them and we never seem to pick enough!
Makes 4 servings
2c all-purpose, gluten-free flour (used Cup 4 Cup Gluten Free Flour)*
1/4c coconut oil, in solid not liquid if it is liquid put it in the freezer or refrigerator to solidify
2TBSP coconut palm sugar
1TBSP baking powder
1/2-1 tsp sea salt
1tsp pure vanilla
2 1/2c coconut milk (used So Delicious Unsweetened Vanilla Coconut Milk)
1/2- 1c fresh blueberries
*It should also be noted that the best version I have made of these pancakes, making them countless times, is with Gluten Free Cup 4 Cup Flour. However they are great with all-purpose white flour and while they will work with wheat flour (whole wheat or whole wheat white) they aren’t as fluffy and don’t have quit the same taste. For these pancakes I would stick to white flour or Cup 4 Cup Flour if possible. If you want to use whole wheat flour do not use for more than half of the flour called for and mix with another flour. The batter does thicken as it sits but depending on the flour used you may need to add an addition 1/4 cup.
In a bowl mix together flour, sugar, baking powder, and salt. With a pastry cutter or two knives cut in coconut oil until you have a course crumbly mixture, there should be no large chunks of coconut oil. Add vanilla to your milk and slowly add milk to the flour mixture and whisk until smooth, there may be some small lumps. The batter will thicken as it sits. Heat a non stick griddle to medium high and let heat up. You will want to have a hot griddle for this and do not spray it with non stick spray. Spoon mixture onto your griddle, add blueberries to pancakes, and cook until the edges are starting to look dry and set and bubbles are starting to hold in the center of the pancakes, flip and continue cooking until golden brown. Using a metal spatula works best and pancakes should release when they are ready. Top with syrup or toppings of choice. I pureed blueberries in a Vitamix until smooth to make blueberry sauce to pour over and sprinkled with sliced almonds. Enjoy!