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Ethiopia Coffee Pancakes With Blueberry Maple Syrup

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 pancakes
Sweet and Savory Ethiopia Coffee Pancakes have blueberry and chocolate notes, topped with a homemade blueberry syrup makes an amazing breakfast to serve the family!
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Ingredients

Pancakes

  • 2/3 cup ethiopia coffee Gedeo Worka - cold brewed concentrate
  • 2/3 cup whole milk
  • 1 1/2 cup white flour
  • 3 1/2 tsp baking powder
  • 1 tbsp white sugar
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 whole egg
  • 3 tbsp butter melted

Blueberry Maple Syrup

  • 1 cup fresh blueberries
  • 1/3 cup maple syrup

Instructions

Blueberry Maple Syrup

  • Add your blueberries and maple syrup into a pan at low medium heat. Simmer for about 2 minutes
  • With a fork, smash down the blueberries until you have a smooth consistency.
  • let simmer for about another minute.
  • Pour into a container and let cool.

Pancakes

  • Combine milk, ethiopia coffee and vanilla into a container and set aside.
  • Add flour, salt, sugar, baking powder into a bowl and whisk together.
  • Add the coffe mix, egg and butter in...
  • ... whisk together until smooth
  • On a griddle or pan at medium heat, add about 1/3 cup of the pancake mix and cook on 1 side for about 2 minutes.
  • Flip and cook for an additional 2 minutes.
  • Serve with some blueberries, and top with blueberry maple syrup and enjoy!