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Not only are these pancakes easy to make but they are fluffy, moist and have a unique flavor profile. The coconut oil creates a hint of the exotic while the whole-wheat compliments it with subtle nutty tones.
1 cup Organic Whole-Wheat flour
1 tbsp. sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
1 cup milk
2 tbsp. Extra Virgin Coconut Oil (is the most nutritious and keeps the coconut flavor.)
In a medium mixing bowl stir together the dry ingredients. Make a well in the center of the dry mixture; set aside.
In a separate medium mixing bowl combine the remainder ingredients. Add liquid mixture all at once to the dry mixture. Stir until just moistened; the batter should be lumpy.
Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.
Cook over medium heat, flip sides when pancakes have bubbly surfaces and edges are slightly dry-
about 2 minutes on each side or when pancakes are golden brown.
Serve warm. Makes 8 to 10 pancakes.
For the Blueberry compote-
I rinsed 2 pints of blueberries, put them in a medium saucepan.
Added 4 Tbsp of water
Stir in 1/4 cup sugar
Bring to a boil; then cover with a lid and turn heat to low. Allow blueberries to simmer for a half hour. At this point, the mixture should be thicker than water but not syrupy. Cook it down longer if you want it to be like a syrup. I like it thinner, it gets into the pancakes and together they form a sort of vanilla taste.
Another favorite topping, in lieu of a compote or syrup is honey.
pancakes blueberry CoconutOil # LuuuxWeeklyFoodComp easy