Description
Whole Wheat Blueberry Coconut Pancakes: A one bowl recipe for fluffy, moist blueberry pancakes that are perfect for a cozy breakfast or brunch.
Ingredients
Scale
Dry Ingredients
- ½ cup homemade oat flour*
- ¼ cup white whole wheat flour
- ¼ cup almond meal
- ¼ cup unsweetened shredded coconut
- 2 tablespoons coconut sugar or dark brown sugar
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup almond milk
- 1 modified flax egg (1 1/3 tablespoons ground flax + 3 tablespoons water, whisked together, set for 5 mins)
- 2 tablespoons unsweetened applesauce**
- 1 teaspoon pure vanilla extract
Add-in Ingredients
- 1 cup blueberries
Instructions
- In a medium bowl, whisk together the dry ingredients: oat flour, whole wheat flour, almond meal, coconut, sugar, baking soda, baking powder and salt. Add in the wet ingredients: milk, flax egg, applesauce and vanilla. Whisk together until just well mixed—do not overmix, as doing so will result in tough pancakes.
- Gently fold in blueberries—be careful not to overmix, as doing so will make the batter purple.
- To keep pancakes warm: Preheat the oven to 225°F degrees. Line a baking sheet with foil. Coat with nonstick spray. Set aside.
- Set a skillet to medium-low heat. Coat with nonstick spray or oil. Scoop about ¼ cup batter into the skillet to make each pancake. When several bubbles of air rise up and pop in the pancake, that’s a good sign that it’s time to flip. You can gently test one pancake: using a very flat, heatproof spatula, lift up a corner of the pancake. If it stays firm, it’s time to flip.
- In between rounds of pancakes, make sure to carefully wipe the skillet off with a damp cloth and recoat with nonstick spray or oil.
- To keep warm, place pancakes on the prepared baking sheet and into the oven. Remove from the oven when ready.
- Serve as you’d like, with maple syrup or other toppings. Enjoy!
Notes
– *To make homemade oat flour: place rolled oats into a blender. Blend until you get a just slightly grainy flour. Remember: 1 cup of rolled oats does not equal 1 cup of oat flour. You’ll need to blend more rolled oats to create less flour- the oats decrease in volume as you turn it into a flour. It’s easiest to blend up a big batch of oat flour, and just scoop out what’s needed for any recipe.
– **You can substitute the unsweetened applesauce with coconut oil.
- Prep Time: 1 min
- Cook Time: 14 mins
- Category: pancakes, breakfast