- 1 cup all purpose flour
- 2 Tblsp Sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup coconut heavy creamer
- 1 tsp vegetable oil
- 1 Tblsp ground flaxseed & 3 Tblsp water
- 1/2 cup fresh blueberries (optional)
- 1/2 cup additional fresh blueberries
- 1 Tblsp sugar
- 1 Tblsp water
- powdered sugar (optional)
- vegan butter (such as Earth Balance) optional
Lightly spoon flour in to a dry measuring cup. Combine flour and next 4 ingredients (flour thru salt) in a large bowl. Make a well in the center. Combine coconut milk, oil and flaxseed water mixture; add to flour mixture stirring until smooth. Fold in blueberries (optional).
Spoon about 1/3 cup of batter onto a hot nonstick griddle, coated with butter (optional). Turn pancakes when tops are covered with bubbles and edges look cooked. Cook til golden brown.
While pancakes are cooking, put 1/2 cup of blueberries in small sauce pan with sugar and water, heat over med high heat til a bit of a syrup forms but blueberries are still in tact.
Serve hot pancakes, pour a bit of blueberry drizzle over the top, a bit of a powdered sugar sprinkle and top with a dollop of butter. YUM