Select a size: | | | |
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- ¾ cups Whole Wheat Flour
- ¼ cups All-purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 2 Tablespoons Sugar
- 2 Tablespoons Canola Oil
- 1 cup Buttermilk
- 1 whole Egg
- ¼ teaspoons Vanilla Extract
- 2 Tablespoons Sweetened, Flaked Coconut
- ½ cups Fresh Blueberries
Preparation Instructions
In a large bowl, whisk together the dry ingredients.
In a small bowl, whisk together the canola oil, buttermilk, egg, and vanilla extract. Add to the dry ingredients and stir until just combined. Fold in the coconut and blueberries.
Cook pancakes on a griddle heated to 300ºF (or in a nonstick skillet over medium heat), 4 minutes per side.
