Blueberry Coconut Pancakes

Sabrina Nichols


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

★★★★★ 1 vote
10 Min
15 Min


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)


1Pancake 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.
2Coconut 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 )
3Fresh 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.
4Cook pancake batter according to your recipe and top with butter, blueberries and a pinch of shredded coconut.
5GF 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.

About this Recipe

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy