Lemon Coconut Blueberry Pancakes ala Melissa’s Kitchen
We’re big fans of breakfast at my house and these pancakes are healthier than the commercial mix.
Makes 12 pancakes
2 cups whole wheat flour
2 tbs. coconut sugar
1/2 tsp. salt
1 1/2 tsp. baking powder
1- 1 1/2 cups coconut milk (unsweetened)
4 tbs. melted coconut oil
1 cup frozen or fresh blueberries
1/4 cup shredded unsweetened coconut (optional)
1 tsp. grated lemon zest
Mix the dry ingredients together. Melt coconut oil, and add eggs and coconut milk. Combine well. Add to dry ingredients. Gently stir in blueberries and lemon zest. Heat a griddle to medium heat and brush with 1 tsp. coconut oil. Spoon the batter onto the griddle and cook until small bubbles begin to form; flip the pancakes and cook until the other side is golden brown.
With her love of health and writing, Melissa has written for such publications as Shape, Natural Solutions, Yoga Journal, Self and Pilates Style, and has created recipes and food-oriented stories for such publications as Delicious Living and Cooking Light.
Latest posts by Melissa, Editorial Director (see all)
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