Coconut Oat Blueberry Pancakes

You all know I have a love/not-love-so-much relationship with pancakes.  See I truly do love them but only the first 1-2 bites.  After that I’m done and sick of them.  I make some of the lightest, fluffiest pancakes around and they do taste awesome but I just… I don’t know, am not into eating them past a couple of bites.  I know, I’m weird like that.  If you ask my one girlfriend, my black hearted little sister as I call her, it’s just unfathomable!  But Mr. Fantabulous loves them so I make them often.

One morning after I made his stack of buttermilk blueberry pancakes I decided to give it a shot and make my own style of pancakes; something different. Since I’m such a HUGE oats fan, I wanted to find a way to incorporate oats into my pancakes.  And since for me I think the flavor combination of blueberries, lemon and coconut are insane I had to go that route.  Now I know some of you hate coconut.. fine, leave it out but you’re weird.  I bet you even like bleu cheese too huh?  Weirdo!  LOL ♥

Seriously, aren’t they GORGEOUS?? Like they are too pretty to eat! Well almost…

I mean I had to try them for your sake, right?  LOL

Actually these are really unusual texture-wise (in a good way) with the addition of the oats.  They have substance to them. I, personally, loved these in smaller sized versions (like 2″ rounds) as they were great finger foods for me.  Plus I could dip ’em!  And you know I’m all about dipping stuff!

Now the real test was Mr. Fantabulous…

When he saw these he gave me the look and said “Honey, what did you do?  How come they look different than the ones I just inhaled (okay he said ate but to me it’s actually inhaling!)?” I told him I wanted to try a different version and added oats to them.  I then got the head shake followed by the mumble of “ she just can’t leave things that are perfect well enough alone.. “ sigh.  LOL  But I forced (me and all my muscles here) him to try a bite.  He actually really liked them, said they were ‘different’ but in a good way and he loved the addition of the oats.

Now for me instead of maple syrup I opted for my Lemon Syrup Glaze to drizzle over top.  THIS was the PERFECT sauce for these pancakes!  This so totally rocked my breakfast and my outlook on pancakes!

Happy Breakfast-ing!

Coconut Oat Blueberry Pancakes

• Author: The Kitchen Whisperer

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Ingredients

• 1/2 cup flour
• 1/2 cup old fashioned quick oats
• 1/4 cup white sugar
• 1 1/4 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 eggs (beaten slightly)
• 1 1/4 cups buttermilk
• 1 tsp vanilla
• 1 cup coconut flakes
• 4 Tbl melted butter, slightly cooled.
• 1 cup fresh blueberries
• Cooking spray or butter for pan

Instructions

1. In a large bowl, sift together flour, sugar, baking powder, soda and salt.
2. Add in the coconut flakes and gently mix.
3. Beat the eggs into the buttermilk and vanilla.
4. Add the melted butter to milk mixture and stir just to mix. It will thicken and almost look curdled. THIS IS OK. *NOTE: if the butter is still very hot, temper it by adding it in VERY slowly to the milk mixture stirring constantly. You don’t want the eggs to scramble.
5. Add the wet mixture to the dry mixture with a whisk and just stir till combined. This will be lumpy – be careful not to over mix as this will cause flat, heavy pancakes! If the mixture is too thick, add a little more buttermilk. You want it to be almost as thick as gravy.
6. Heat a non-stick pan and spray either with Pam or add butter (low-med heat).
7. Pour in about a 1/3 cup of the batter to the mixture (you can add more as it depends on the size of your pan). Just note that the batter will spread out some. As it cooks it will rise.
8. Cook for 2-3 minutes on each side or until desired crispness. *NOTE: You’ll know when to flip it as air bubbles will form on the top of the pancake and the edges will firm up.
9. Top with Lemon Syrup Glaze!

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And I’ll be happy to admit that I actually ate 2 whole ones of these; that’s how good they were!