serving size: 4 | time: 30 mins
Ingredients

For the syrup:

  • ½ cup frozen organic blueberries
  • ½ cup organic maple syrup
  • 2 tsp cornstarch

For the pancake (wet):

  • ¾ cup organic almond milk
  • 3 organic eggs
  • 3 tbsp coconut sugar
  • 3 tbsp coconut oil
  • ½ cup melted almond butter, melted
  • 1 tsp baking soda

For the pancake (dry):

  • ½ cup coconut flour
  • ¼ cup quinoa flour
  • 2 Tbsp flax seed meal
  • 1 tsp baking powder
  • Vegan butter spray
Procedure
  1. Place a pot on low fire then add blueberries, maple syrup and cornstarch.
  2. Let syrup simmer and occasionally stir while you make pancake batter. Turn the heat off when the syrup has slightly thickened.
  3. Whisk the almond milk, eggs, coco sugar, coconut oil, almond butter and baking soda.
  4. In a separate bowl, combine flours, flaxseed and baking powder.
  5. Slowly incorporate dry ingredients into wet ingredients.
  6. Place pan on medium heat, and add some butter spray.
  7. Pour ¼ cup of butter pancake. Cook on each side for 3 minutes or until golden brown
  8. Top with blueberry maple syrup