Wheat Pancakes With Coconut And Blueberries
- 3/4 cups Whole Wheat Flour
- 1/4 cups All-purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Salt
- 2 Tablespoons Sugar
- 2 Tablespoons Canola Oil
- 1 cup Buttermilk
- 1 whole Egg
- 1/4 teaspoons Vanilla Extract
- 2 Tablespoons Sweetened, Flaked Coconut
- 1/2 cups Fresh Blueberries
- 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 300u0b0F (or in a nonstick skillet over medium heat), 4 minutes per side.
whole wheat flour, allpurpose, baking powder, baking soda, salt, sugar, canola oil, buttermilk, egg, vanilla, fresh blueberries
Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/wheat-pancakes-with-coconut-and-blueberries/ (may not work)