These Brown Sugar Coconut Blueberry Pancakes are a tasty and tropical take on regular pancakes. The brown sugar gives it a rich, caramel-like taste, and the blueberries and coconut give it a burst of freshness. Great for a tasty breakfast or brunch treat!
Ingredients: 1 cup all-purpose flour. 2 tablespoons brown sugar. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 cup shredded coconut. 1/2 cup fresh blueberries. 1 cup milk. 1 egg. 2 tablespoons melted butter. 1 teaspoon vanilla extract.
Instructions: In a mixing bowl, combine the flour, brown sugar, baking powder, and salt. Stir in the shredded coconut and fresh blueberries into the dry ingredients. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Preheat a griddle or non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of the pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve the pancakes warm with your favorite toppings, such as additional blueberries, coconut flakes, or maple syrup.
Prep Time: 15 minutes
Cook Time: 15 minutes
Bernadette Rego
