We’ve been on a real lemon-kick lately.
More specifically, we’ve been on a real lemon-coconut-blueberry kick.
We mentioned this in an earlier post, and it is still going strong! We just can’t seem to get enough of this bright, refreshing combo! Of course the best way to satisfy a flavour craving is to create a pancake recipe for it 🙂 (well, that and maybe a hummus recipe, depending on the type of craving :D)
But we thought that this particular craving deserved a pancake recipe, not hummus. Although, we wouldn’t completely reject the idea of a lemon-coconut-blueberry hummus…. 😉
But wait a sec, where’s the blueberry?
You didn’t think we forgot it, did you? 🙂
These pancakes use one of the best ingredients int the world- coconut flour! If you want to make something soft and fluffy, coconut flour is the best! And it’s slightly-sweet coconut flavour adds a nice flavour to your baked goods. It’s also gluten-free, so those who are allergic need not be afraid, and guess what? It can be found at the Bulk Barn! No need to travel the
world city looking in every health-food store you can find to get it, just pick some up the next time you go to the Bulk Barn to stock up on chocolate-covered everything.
One thing to note, though, is that coconut flour absorbs a lot of water, so your batter will be much thicker than what you might be used to. Don’t wait to see bubbles on your pancakes before flipping them, because it’ll never happen and you’ll end up with some very burnt pancakes!
But get these right, and you’re in for the softest pancakes you’ve probably ever had. Full of fresh lemony-flavour and sweet coconut, a little texture from poppy seeds, layered with thick coconut “cream”, and covered in a bright blueberry sauce, you really can’t go wrong 🙂
Lemon-Coconut Poppy Seed Pancakes with Blueberry Sauce
Prep time: 10 minutes
Cook time: 10 minutes
1/3 c. + 2 tbsp whole wheat pastry flour
1/4 c. coconut flour
1 tsp baking powder
1/2 tsp baking soda
dash of salt
zest of 1 lemon
Juice of 1 lemon (1/4 c.)
3/4 c. milk of choice
1 tbsp coconut milk
1 tbsp honey
For the “cream”
1/2 c. plain Greek yogurt
1 tbsp coconut cream (from the top of the can)
For the Blueberry Sauce
1 c. Frozen blueberries
1 tbsp honey
Heat a pancakes griddle or non-stick frying pan over medium-high heat.
In a medium-sized bowl, combine all the dry ingredients. In a separate bowl combine all the wet ingredients. Add the wet ingredients to the dry and stir until just combined. Spray the griddle or frying pan with cooking spray and drop spoonfuls of batter onto the pan, spreading them out to make round disks. Cook for 2-3 minutes, or until the edges start to cook. Carefully flip them over (they’ll be very soft and a bit fragile) and cook for another 2-3 minutes.
To make the Cream: Stir the coconut cream and yogurt together and layer in between each pancake.
To make the Blueberry sauce: Place blueberries in a pot and cook over medium-high heat, stirring frequently, mashing the blueberries slightly as they cook. Once the blueberries begin to boil, add the honey and cook for another minute. Reduce the heat to low and cook, stirring frequently, until the sauce thickens slightly.
Have you ever tried coconut flour?