Make this yummy Blueberry Coconut Pancake

Blueberry Coconut Pancake recipe Blueberry Coconut Pancake

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

Difficulty: Easy

Serves: Makes 16 pancakes

Ingredients:

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

Maple syrup

Coconut flakes

Method:

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.