Pancakes for me are that comfort food I remember eating on the odd occasion after school. My mum would whip up a batch of fluffy pancakes and set out a ‘buffet’ of different toppings. Years later and I still love pancakes.
1 tablespoon ground flaxseed
2 tablespoons water
1 tablespoon melted coconut oil, plus 1 tablespoon extra for frying
½ cup coconut milk
1 tablespoon sweetener
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon vanilla powder
½ cup oat/ buckwheat/ wholemeal flour
¼ cup frozen blueberries
2 tablespoons fresh blueberries, to serve
Heaped tablespoon cashew butter, to serve
Maple syrup, to serve
Combine the flaxseed and the water in a large bowl. Set aside for 5 minutes to thicken. Add the almond milk, coconut oil and sweetener and stir to combine. Slowly add the baking powder, baking soda, vanilla powder and flour, whisking until just combined. Carefully fold in the blueberries.
To cook heat the extra coconut oil in a frying pan over medium to high heat. Spoon ¼ cup of the mixture into the frying pan. Cook until bubbles appear all over the pancake, around 2 minutes. Flip and cook for another 2 minutes. Serve with fresh blueberries, cashew butter and maple syrup. Makes 6 pancakes.