Lemon Coconut Blueberry Pancakes


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

2 eggs

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.

Melissa, Editorial Director

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