Blueberries, coconut and walnuts are the stars of these pancakes.
These are the perfect pancakes. Light and fluffy on the inside, crisp and golden on the outside. I used Pamela’s Gluten Free Baking flour mix for these. I highly suggest buying it, as it is hassle free and will ensure quality texture and outcome every time.
Blueberry Coconut Walnut Pancakes
Yields 8-9 pancakes
1 cup Pamela’s Gluten Free Baking Mix plus 2 tbs. if needed to thicken batter
3/4 cup coconut milk (I’ve used both unsweetened original and vanilla flavor)
1 tablespoon coconut oil, melted
1/3 cup walnuts, chopped
1 cup organic blueberries (fresh, dried or frozen)
Rice Bran oil for frying
Mix all the ingredients in a bowl, making sure to stir out any lumps. Fold in blueberries last.
Batter should not be too thin or too thick.
Preheat your medium-large non-stick skillet at medium heat. Oil the pan with Rice Bran oil*. Use 1/4 cup measure to put batter in pan.
Once you see little air bubbles forming, it’s probably time to flip. Cook until golden on both sides.
Serve with maple syrup, fruit, walnuts or plain!
*I like using Rice Bran oil because it has a high smoke point which makes it perfect for stove top cooking.