Blue berry Coconut Pancake

Recipe by
Total Time:
15-20 min
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more dessert Recipes. You may also want to try Healthy Whole Wheat Custard Sponge Cake, Best Fatless Sponge Cake, Easy Ragi Rava Kheer

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4

Ingredients

  • 1 cup - whole Wheat flour
  • 1/4 cup - All-purpose flour
  • 1 tsp - Baking powder
  • 1 - Egg
  • A pinch of salt
  • 1 cup - Milk
  • 1 cup - blueberries, washed
  • 1/2 Cup - desiccated Coconut
  • Maple syrup or confectionery Sugar or Honey to drizzle on top
  • Olive oil / Butter for frying

How to Make Blue berry Coconut Pancake

  • Sift together whole wheat flour and all-purpose flour along with baking soda.
  • Mix them well.
  • In another bowl, beat egg with a pinch of salt.
  • Add milk little by little to make the egg fluffy.
  • Add the egg mix and coconut to the flour and combine them well.
  • Add blueberries and fold them with the batter.
  • The consistency of the batter should be pouring and not runny.
  • Heat olive oil in a pan, pour the batter onto it and let it cook covered on a low-medium flame.
  • When it turns dry and bubbly on top, flip the side and cook it, covered, for a few minutes.
  • When it becomes golden brown both sides, take it out in a plate.
  • Drizzle honey / maple syrup on top and enjoy it with hot tea or coffee.
  • Or just plain as breakfast.
  • Recipe courtesy: UK Rasoi