The snow is melting here and Spring is on it’s way. The fresh citrus scent of the lemon zest paired with coconut in these pancakes has me daydreaming about warmer weather! Mama, toddler and baby friendly, these are great for breakfast. Leftovers can even be kept in the fridge for a snack later.
Ingredients: (Makes about 4-5 medium pancakes)
1 cup Spelt Flour
1/4 cup Coconut Flour
2 cups Milk (or alternative – almond, coconut, etc.)
2/3 cup finely shredded coconut (+ more for sprinkling)
1/4 cup melted coconut oil
1/2 cup blueberries (or more if you have a blueberry monster in your house like I do)
Whisk the flours and shredded coconut in a bowl to combine. Slowly add the milk and melted coconut oil whisking to combine. Add the blueberries and stir gently until combined.
Use a laddle to scoop up a large spoonful of the batter into a saucepan over low heat. Use the back of the laddle to smooth and slightly flatten the pancake.
Heat until the edges appear cooked and air bubbles appear throughout the pancake, then flip and do the same until golden brown.
To serve, sprinkle some shredded coconut on top along with some zested lemon and some real maple syrup!