Real Recipes From Real Home Cooks ®

blueberry coconut pancakes

(1 rating)
Recipe by
Sabrina Nichols

You can add the blueberry and coconut steps to any pancake batter of your choice. Enjoy.

(1 rating)
yield 3 -4
prep time 10 Min
cook time 15 Min
method Griddle

Ingredients For blueberry coconut pancakes

  • 1-1/4 c
    fresh blueberries (divided)
  • 3 Tbsp
    moist shredded coconut (divided)
  • 2-3 Tbsp
    coconut oil (sub for any cooking oil)
  • 1-2 Tbsp
  • 2-3 c
    your choice of pancake mix made (in pic is gf pancakes recipe down below)

How To Make blueberry coconut pancakes

  • 1
    Pancake mix- make sure you have about 2-3 cups or more pancake mix made. You can use a homemade recipe or from a box mix. I will put the GF recipe down below.
  • 2
    Coconut oil, and butter- heat butter in skillet just until melt add coconut oil and mix. Pour oil and butter mix in a small bowl to re coat your skillet while cooking pancakes. Note: Coconut oil cooks faster so turn burner down ( if you don't have any coconut oil you can sub for any cooking oil )
  • 3
    Fresh coconut - add 2T full to pancake batter ( use moist shredded coconut because the dry flakes doesn't go well with this recipe ) Blueberries- washed and dry, fold in about a cup full in pancake batter.
  • 4
    Cook pancake batter according to your recipe and top with butter, blueberries and a pinch of shredded coconut.
  • 5
    GF Recipe- I use Pamela's GF mix 2 C of Pamela's GF mix 2 large eggs 3/4 C of almond milk or water 1 T of oil Mix to make batter, add the steps to make the blueberry coconut pancakes and cook Note: GF pancakes cook on a lower heat. When poring batter in to skillet spread batter out with back of spoon so it wont be to thick and will cook more evenly.