Blueberry Vanilla Pancakes
Preheat oven to 120 degrees Cesius.
Whisk the dry ingredients (flour, coconut, baking soda, baking powder, cinnamon, and salt) in a medium sized bowl.
In a small bowl, whisk together the wet ingredients (almond milk, warm water, vanilla bean, maple syrup) and then add to the dry ingredients.
Whisk well until no clumps remain. You can add more milk to thin it out as desired.
Preheat a skillet over low-medium heat and add some oil on the pan.
Pour 1/4 cup of batter, per pancake, onto the skillet and quickly smooth out a circle with the back of a spoon.
Flip once small bubbles appear on the surface and the bottoms of pancakes are golden.
Transfer to a baking sheet and place in the oven to keep warm.
Meanwhile, make your blueberry glaze by processing 1 banana with 3/4 cup blueberries.
Scoop the blueberry glaze, coconut, and sliced banana and blueberries on top.
Drizzle with maple syrup.
- 1C whole wheat flour
- 1⁄2C unsweetened coconut, shredded
- 1 tsp baking powder
- 1⁄4 tsp baking soda
- 1⁄4 tsp cinnamon
- Pinch of kosher salt
- 3⁄4C almond mik
- 1 vanilla bean, scraped
- 1 tsp maple syrup
- 3⁄4C warm water
- 1 3/4C blueberries