Coconut Blueberry Pancakes

Serves ~4. Fluffy, high-protein pancakes made with ChiChi instead of oats — no flour, no fuss, just creamy, dreamy goodness. I used Original ChiChi, but Maple would be delicious too. The coconut flakes add the perfect toasty crunch inside and on top.

Ingredients

• 2 cups ChiChi (Original or Maple flavor)

• ¾ cup yogurt (regular or coconut)

• 2 large eggs

• 1½ tsp baking powder

• 1 tsp baking soda

• 1 tbsp vanilla extract

• 3 tbsp maple syrup or honey

• ½ cup unsweetened coconut flakes, plus more for topping

• Coconut oil, for the pan

• Optional: 1 cup blueberries or sliced banana

• Optional: a splash of milk (any kind), if the batter feels too thick

Instructions

1. Make the batter:
   Add ChiChi, yogurt, eggs, baking powder, baking soda, vanilla, and maple syrup to a bowl.

   • For a smoother texture: blend the mixture until creamy.

   • For a heartier texture: skip the blender and stir by hand.
     Stir in the coconut flakes (and optional fruit).
     👉 If the batter feels too thick to pour easily, add a splash of milk until it reaches a pancake batter consistency.

2. Cook:
   Heat a nonstick pan or griddle over medium heat and lightly coat with coconut oil. Pour about ¼ cup of batter for each pancake.

3. Flip:
   When bubbles appear and the edges start to set, flip and cook until golden on both sides — about 2 minutes per side.

4. Serve:
   Top with extra toasted coconut flakes, a drizzle of maple syrup, and any other toppings you love (berries, nut butter, banana slices, etc.).

✨ Tips to Adapt:

• Swap Original ChiChi for Maple if you prefer extra sweetness.

• Add cinnamon, chopped nuts, or more shredded coconut for flavor and crunch.

• Use dairy-free yogurt and milk to keep it fully plant-based.