Coconut milk pancakes with blueberries

(For 4 servings)
Prep and cook time: 30 min
Difficulty: easy
Cannot be frozen
  • 325 g | 2 1/2 cups plain flour
  • 2 tbsp baking powder
  • 1/4 tsp salt
  • 3 tbsp coconut sugar, plus extra to serve
  • 2 large bananas, very ripe
  • 2 tbsp coconut oil, plus extra for frying
  • 350 ml Cajuwell coconut milk
  • 1 1/2 tsp vanilla extract
  • 200 g | 1 1/2 cups blueberries
  • 3 - 4 tbsp flaked coconut


  1. Sift the flour, baking powder, and salt into a mixing bowl. Stir in the coconut sugar.
  2. Using a fork, mash together the bananas and coconut oil in a mixing bowl. Stir in the coconut milk and vanilla extract.
  3. Stir in the flour mixture in two additions until a smooth, thick batter forms.
  4. Melt a knob of coconut oil in a large non-stick frying pan set over a medium heat until hot.
  5. Working in batches, add two or three small ladles of batter to the pan, letting the pancakes spread out slightly.
  6. Cook until set and golden-brown underneath with bubbles forming on the top, about 2 minutes. Flip and cook for a further 1-2 minutes until golden-brown and dry to the touch all over.
  7. Slide cooked pancakes out of the pan onto a plate and cover loosely with foil. Repeat steps 4-6 for the remaining pancakes; you should have about 12-16 pancakes in total.
  8. When ready to serve, stack the pancakes on plates and garnish with blueberries, flaked coconut, and a sprinkle of coconut sugar