Coconut Pancakes with Blueberry Sauce

Sweet meets savory in these fluffy flapjacks topped with fresh blueberry sauce and crunchy bacon

2 cups blueberries

2 Tbs. sugar

2 cups buttermilk pancake mix

1 1⁄ 2 cups milk

2 eggs

1 cup + 2 Tbs. coconut 8 slices bacon, cooked

In pot, mix blueberries, sugar and 2 Tbs. water; over medium heat, cook until softened and slightly thickened,

5 min. Let cool. Heat oven to lowest setting. Coat baking sheet with cooking spray. Coat nonstick griddle or skillet with spray; heat over medium-low heat. Whisk pancake mix, milk and eggs; stir in 1 cup coconut. Drop by 1⁄ cupfuls 4 onto griddle; cook, turning once, until golden, 2 min. per side. Transfer to baking sheet; keep warm in oven between batches. Top with sauce, bacon and remaining coconut.

Servings: 4. Active time: 25 min. Total time: 30 min. Calories: 578 Protein: 19g Fat: 20g (11g sat.) Chol.: 120mg Carbs.: 82g Sodium: 1,259mg Fiber: 6g Sugar: 35g