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–+ servings
Coconut blueberry pancake with coconut syrup

Coconut Blueberry Pancakes

LeAnn
Insanely delicious coconut blueberry pancakes with homemade coconut syrup!  A real breakfast treat with fluffy pancakes and blueberry goodness. 
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Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Brunch
Cuisine American
Servings 3

Ingredients
  

Homemade Coconut Syrup (make the syrup first)

  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 1/2 cup buttermilk (can use regular milk with 2 tsp lemon juice to sour it)
  • 1/2 cup full fat coconut milk (not lite). If you use canned coconut milk dump into a bowl and whisk well before using.
  • 1 tbsp karo syrup
  • 2 tsp coconut extract
  • 1 tsp baking soda

Coconut Blueberry Pancakes:

  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup full fat coconut milk (not lite). If you use canned coconut milk dump into a bowl and whisk well before using.
  • 1 large egg
  • 2 tbsp coconut oil
  • 2 tbsp sugar
  • 1 cup fresh blueberries + a few to garnish pancake
  • Coconut flakes to garnish pancake, optional

Instructions
 

Homemade Coconut Syrup

  • Using a large saucepan (at least 3 qt) melt the butter over medium heat.  Add sugar, buttermilk, coconut milk, and karo syrup and stir to combine.
  • Bring the mixture to a boil, stirring occasionally.
  • Remove the saucepan from the heat and add the baking soda and coconut extract.  Place the pan back on the heat and stir.  The syrup will expand so make sure your pan is extra large or it will boil over.  If mixture gets too close to the top you can remove it and stir it back down.
  • Simmer the mixture for 5-10 minutes, stirring occasionally.  The syrup will turn amber and thicken a little.
  • Stir the syrup and then serve immediately. The leftover syrup can be stored in the refrigerator in a covered container for 3-5 days.  I like to use a canning jar.

Coconut Blueberry Pancakes:

  • Place flour, baking powder and salt in a medium size bowl and whisk dry ingredients together.
  • Mix coconut milk and egg together in a large bowl.  Add the coconut oil and sugar and whisk together.
  • Pour the dry ingredients into the wet ingredients and mix just until combined.
  • Carefully fold the blueberries into the batter with a wooden spoon.
  • Spray frying pan or pancake gridle with non-stick cooking spray and heat to medium high.
  • Scoop 1/4 cup of pancake batter into the heated pan.  Cook until bubbles form in the batter and then flip with a spatula.  Cook one or two pancakes at a time depending on the size of your pan.  Continue cooking until the pancake is golden brown.
  • Serve with butter and warm coconut syrup.  Garnish with a few blueberries and coconut flakes. 
  • If you don't want to make coconut syrup these pancakes would be great with blueberry syrup as well. This recipe makes six pancakes but could be doubled to make more. Store pancakes in the refrigerator for 2-3 days.
Keyword Coconut Blueberry Pancakes, Coconut Blueberry Pancakes with Coconut Syrup, Blueberry Coconut Pancakes, Pancakes, Coconut Syrup
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