The Brellis House

 

Coconut Blueberry Pancakes

Posted on January 19th, 2013 by Dan

I made these delicious pancakes this morning.  It’s a nice variation on a classic pancake recipe- coconut and lemon to blueberry pancakes. Serve with butter and maple syrup.  These pancakes are a little thicker so you can add an extra splash of milk (2 tbsp) if you prefer a thinner pancake. Makes about 10 pancakes.

lemon coconut blueberry pancakes

Ingredients 

  • 3/4 cups light coconut milk
  • 1/4 cup milk (we used rice milk)
  • 1 tsp salt
  • 1 1/2 tbsp vegetable oil
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp coconut extract (optional)
  • 1/2 tsp vanilla extract
  • 1 1/2 tbsp sugar
  • 1 cup flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup blueberries

Methods

  1. Combine everything up to the flour into a bowl, stir to combine.
  2. Sift in the flour, baking powder, and baking soda and stir until just combined, some lumps are okay.
  3. Fold in the blueberries.
  4. Cook over medium heat in a lightly buttered frying pan, 2 minutes on one side and 2 minutes on the other.

Lemon Coconut Blueberry Bundt Cake

Posted on February 12th, 2012 by Dan

Lemon Blueberry Coconut Bundt Cake

This cake just came out of the oven as my breakfast, about 2pm. Worth the wait though. Served warm with soy vanilla ice cream, it was fantastic.

Blueberry Lemon Coconut Bundt Cake

This bundt cake is from Veganomicon. I substituted a half cup of spelt flour in with the all purpose flour, cut the sugar down to 1 cup and added about a 1 – 1.5 cups of fresh blueberries.