These Blueberry Pancakes are quick and easy to make and full of great ingredients to start your day off right!
The eggs and coconut milk add protein and the blueberries add a yummy burst of fruity goodness. I have included lemon oil in the recipe, but orange oil is wonderful too or try a couple of drops of each.
Chef Kate TIP:
You can drizzle the top of the pancakes with the blueberry syrup (recipe below) or use maple syrup, honey or jam, if you prefer. Try adding any of these ingredients to the batter for variety: ½ cup chopped nuts, ½ cup pumpkin and/or sunflower seeds, 1 banana (cut into small pieces) and/or ½ cup chocolate chips.
NOTE: This makes a semi-thick batter. Add a little more milk or water to thin if needed. If you are gluten sensitive be sure to use gluten-free flour and oats. You can also omit the oats if you prefer and add ½ cup more of flour instead. Frozen blueberries hold their shape better, but you can use fresh too.
Ingredients
- Dry Ingredients
- 1 cup flour (or gluten-free flour)
- ¾ cup rolled oats (or gluten-free rolled oats)
- ¼ tsp aluminium-free baking powder
- ¼ tsp sea salt (to taste)
- 2 tbsp shredded coconut (optional)
- 1 tbsp chia seeds (optional)
- 2 tbsp maple syrup or honey (to taste)
- Wet Ingredients
- 2 eggs
- 1 cup coconut milk or milk of choice
- 3 tbsp butter or coconut oil (melted)
- 1 tsp vanilla (optional)
- ½ cup sparkling water or spring water (as needed)
- 3 drops lemon or orange oil (optional, to taste)
- 1 cup frozen blueberries (or fresh)
- butter, ghee or coconut oil (for cooking the pancakes)
- Blueberry Syrup Ingredients
- 1 cup frozen blueberries (or fresh)
- ¼ cup honey or maple syrup
- 2 – 3 tbsp water
- 2 drops lemon or orange oil (optional, to taste)
Instructions
- 1. In a medium bowl mix all the dry ingredients together well and then add the wet ingredients (except the blueberries) and mix well to combine. Then gently mix in the blueberries. You can also mix the ingredients (except blueberries) together in a blender or food processor, starting with the wet ingredients and process until well combined. Then pour the batter into a bowl and add the blueberries and any other ingredients like nuts or chocolate chips and gently mix by hand to combine.
- 2. Make the Blueberry Syrup by placing the blueberries, honey and water in a small saucepan over medium-high heat and simmer until the berries start to break down (approx. 10 – 15 minutes). Stir a few times and add a little more water, if needed. Taste and add a little more honey if desired and continue cooking for a few more minutes. Then remove from heat and add the lemon and/or orange oil. Set aside until ready to pour over pancakes. The syrup can be made ahead of time and refrigerated and served chilled or gently reheated before serving.
- 3. To make the pancakes heat a large frying pan or griddle to medium-high heat and add a generous amount of butter to the pan and let it heat until melted and bubbling. Then spoon enough pancake batter into the pan or onto the griddle to form a 7 cm round—or a little larger pancake. Repeat, leaving a little space between pancakes for turning. Do not overcrowd the pan.
- 4. Cook for approx. 2 minutes on one side or until little air holes start to form on top of the pancakes, then flip them over carefully and cook for approx. 2 – 3 more minutes. Be careful not to burn them and adjust the temperature of the pan, if needed. Repeat cooking steps until all the pancakes are cooked or save some of the batter for the next day.
- 5. Serve immediately or transfer to an oven-safe baking dish and loosely cover with baking paper and put them in a 120ºC oven to keep warm until ready to serve.
For other Chef Kate recipes click here!
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