1 Tbsp ground flax seed
2 Tbsp water
250ml (1C) soy, almond, or coconut milk.
1 tsp cider vinegar
1 Tbsp coconut oil
1 C wholewheat flour
1 tsp baking powder
¼ tsp baking soda
Pinch of Himalayan salt
1-2 tsp maple syrup or agave
50g of blueberries (around ½ C)
Preheat oven to 100 degrees Celsius.
Whisk together the flaxseed with the 2 tablespoons of water and place in fridge to thicken.
Mix the dry ingredients (flour, baking soda, baking powder and salt) in a medium-sized bowl.
In a small bowl, melt the coconut oil and allow to cool.
Once the coconut oil is cool, whisk in the almond milk, cider vinegar, flaxseed mixture and maple syrup.
Add wet ingredients to the dry, combine well until no clumps remain then mix through the blueberries. You can add more milk to thin the mixture if you want.
Preheat a frying pan over low-medium heat and add some oil on the pan.
Put a ladleful of mixture into the pan, and spread with the back of the ladle if needed.
Flip once small bubbles appear on the surface and the bottoms of pancakes are golden – this should take 2-3 minutes.
Transfer to a baking sheet and place in the oven to keep warm.
Serve with a few extra blueberries and drizzle with maple syrup.