Coconut Blueberry Pancakes

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.
2. Stir in the coconut flakes (and optional fruit).
3. 👉 If the batter feels too thick to pour easily, add a splash of milk until it reaches a pancake batter consistency.
4. 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.
5. Flip: When bubbles appear and the edges start to set, flip and cook until golden on both sides — about 2 minutes per side.
6. Serve: Top with extra toasted coconut flakes, a drizzle of maple syrup, and any other toppings you love (berries, nut butter, banana slices, etc.).

Toppings

• Extra toasted coconut flakes
• A drizzle of maple syrup
• Any other toppings you love (berries, nut butter, banana slices, etc.).

✨ Tips to Adapt: