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Author Notes: Even without the toppings, this coconut milk pancake base is becoming my new go-to; it's creamy, fluffy, subtly tropical, and the leftover coconut milk in the can can be saved from breakfast until piña colada-o'clock. —Kendra Vaculin
Makes about 1 dozen pancakes
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut milk (contents of the can will settle, so pour the whole thing into a large cup or small bowl, whisk with a fork to recombine, and then measure out 1 cup)
- 1 tablespoon coconut oil
- 1 egg, beaten
- shredded coconut (I used unsweetened; the batter isn’t sweet, but the blueberries and maple syrup take care of that for me sufficiently!)
- fresh blueberries
- maple syrup, for serving
- Whisk the dry ingredients (flour through salt) together in a large bowl. Mix the wet ones (coconut milk through egg) in a separate bowl, then add wet to dry and mix well to combine.
- Drop 1/4 cup worth of batter at a time onto a heated, greased pan. After letting the pancake cook for about a minute, sprinkle with a bunch of blueberries and shredded coconut, pressing toppings in slightly. Don't be shy with this—just cover the whole dang thing.
- Wait until the batter around the blueby-coconutty mosaic has bubbled and popped before flipping, about 2 to 3 minutes. Allow to cook on the reverse side an additional 1 to 2 minutes. Move to a plate (your plate! you will eat this!) and continue with the remaining batter.
- This recipe is a Community Pick!