After a busy week of work and Uni, waking up on Saturday morning to blue skies and sunshine was bliss. It felt totally appropriate to start the weekend with some delicious, decadent, healthy pancakes. These were so easy to make and had a subtle sweetness about them. They are very filling, so any left over pancakes and be enjoyed as a quick snack or for breakfast all over again on Sunday.
1 & 1/2 cups milk (your choice of plant milk)
2 tsps vanilla
1/2 cup almond meal
1 & 1/2 cups oat flour (blitz oats in high speed blender, can use gluten free)
1/4 tsp bicarb soda
2 tsp gluten free baking powder
1/2 mashed banana
1 tbsp coconut sugar
1/2 cup frozen blueberries
1/2 cup coconut cream*
1/2 mashed banana
1/2 tsp vanilla
(*Place a can of coconut milk in the fridge overnight and scoop off the coconut cream sitting on top)
In a large mixing bowl, sift the almond meal, oat flour, bicarb soda and baking powder, and make a well in the centre. In a separate bowl, whisk the milk, egg, vanilla, coconut sugar and mashed banana. Pour mixture into the well of the dry ingredients and whisk until combined.
In a large frying pan on medium heat, grease the pan with coconut oil and pour in 1/4 cup at a time of pancake mix. For each pancake, allow bubbles to form on top after a few minutes, then flip. Cook for one more minute and place aside on a serving plate. Re-grease the pan with coconut oil between each pancake.
In a small saucepan over medium heat, heat through the frozen blueberries until hot. In a small blender, blitz the coconut cream, banana & vanilla for a few minutes until the mixture thickens. You can also do this with a stick blender or egg beater. To serve, divide the pancakes between plates and form a stack on each plate. Top each stack with a generous serving of coconut cream and blueberries. Drizzle over the remaining blueberry liquid. If you prefer a sweeter sauce, drizzle over some raw honey or pure maple syrup.