Mix up a batch of Blueberry Coconut Oatmeal Pancakes and serve them up with more fresh blueberries and maple syrup for a fun and festive breakfast or brunch.
Thanks to my father-in-law, we’ve been enjoying fresh blueberries the last few weeks from his prize blueberry bushes. So far, we’ve used the berries to make fresh smoothies, Blueberry Pie Bars, and now my newest experiment, Blueberry Coconut Oatmeal Pancakes.
Old-fashioned rolled oats, unsweetened coconut, and all-purpose flour are blended together to make a special flour as the base for the pancakes. Toss in a handful of fresh blueberries along with a little lemon extract to brighten up the flavors and you have a delicious summer breakfast or brunch!
Unlike blueberry pancakes made with plain flour, this version is a bit heartier with the added oats and shredded coconut without being heavy. Surprisingly, they cook into a really light and fluffy texture. The first step in making the batter is to process equal amounts of old-fashioned rolled oats, shredded coconut, and all-purpose flour in a blender or food processor to break down the oats. Make your own “oat flour” by pulsing until the mixture is a flour-like consistency, but not completely fine—you want to leave a little texture.
Cook the pancakes on a griddle heated to 325 degrees—a slightly lower temperature—to avoid burning the coconut in the batter. You may notice that the batter is thinner than normal pancakes, so pour the batter onto the griddle slowly which will help them not spread too quickly. Cook until golden (about two-three minutes on each side) and serve with butter and maple syrup or extra blueberries and a dusting of powdered sugar.
I can’t think of anything better for a July 4th breakfast, can you?
- 1/2 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened coconut
- 1-1/2 tablespoons sugar
- 1-1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, lightly beaten
- 3/4 cup unsweetened almond milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 cup fresh blueberries
Add dry ingredients to a blender or food processor and pulse until the oats and coconut are the texture of flour, but not extremely fine.
In a separate bowl, whisk together the eggs, almond milk, melted butter, and extracts.
Pour wet ingredients into the food processor and blend until smooth. Empty into a large bowl and gently fold in the blueberries.
Heat a large skillet or non-stick griddle to about 325 degrees. Spray with cooking spray and pour batter (about 1/3-cup for each pancake) onto hot griddle.
Cook for 2-3 minutes, or until golden brown, then flip and cook another 2-3 minutes on the other side. Serve with maple syrup.