Your kids are sure to love these deliciously moist pancakes with the goodness of coconut and blueberries. Try the recipe, courtesy Chef Swasti Aggarwal, Food Strategist, Foodhall.
Cooking time: 45 minutes
Serves: Makes 16 pancakes
55 gm unsweetened desiccated coconut
60 gm quinoa flour
1 tsp baking powder
1 medium egg
160 gm coconut milk
30 gm coconut palm sugar
1 tsp vanilla extract
200 gm blueberries plus extra to serve
Coconut oil, to cook
To make the pancakes, blend together desiccated coconut in a food processor for 2-3 minutes.
Add this to a large bowl and mix it with quinoa flour and baking powder.
Whisk in the coconut milk, egg, coconut palm sugar and vanilla extract until it forms a thick batter. Let it stand for 20-30 minutes to allow it to thicken. Finally, stir in the blueberries.
Heat a non-stick frying pan and lightly grease with coconut oil.
Pour one spoonful of the batter onto the pan and quickly spread the mixture out slightly with the back of the spoon or by swirling the pan slightly.
When the pancake is golden brown on the bottom and the top is beginning to set, carefully flip it over. Let it brown on the other side as well.
Serve with maple syrup, fresh blueberries and coconut flakes.