Prep 5 mins Cook 20 mins Makes Serves 2 Source 28bysamwood.com
Sift flours, baking powder, soda bicarbonate and salt into a medium sized bowl and make a well in the centre. Whisk together milk, egg and vanilla and pour into the centre of the flour. Stir with a fork until combined.
Heat a frypan over medium heat. Grease or spray pan lightly with oil and measure 2 tbs of batter per pancake into frypan. Add 3-4 blueberries to each pancake and cook for approximately 2 minutes, or until golden. Turn and cook for another minute. Keep warm in a preheated oven and cook remainder of batter.
Drizzle pancakes with honey, scatter over remaining blueberries and sprinkle with desiccated coconut.
Energy 1671.59 kJ
Calories 399.34 cal
Sat. Fat 1.77g