Make this breakfast for a loved one and you're guaranteed to earn some brownie points! These light and fluffy pancakes are made from all natural, nutritious plant-based ingredients.
Combine the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium-high heat for 5 minutes and then turn down to low and simmer for a further 15 minutes until the mixture has thickened.
In one bowl, sift the flour and add the baking powder and salt.
In a separate bowl, mash the banana and then stir through the maple syrup, coconut milk, vanilla and coconut yoghurt until smooth.
Pour the wet ingredients into the dry, stirring constantly. If the batter is slightly too thick add extra coconut milk.
Heat a pan over a medium heat and add the coconut. Spoon the mixture into a pancake ring and fry for approximately 3-4 minutes on each side. The pancake should flip easy when it is ready.
Repeat with the rest of the mixture.
Stack the pancakes and spoon the blueberry compote on top. Feel free to add whipped coconut cream, coconut yoghurt and/or maple syrup!
Ingredients
Directions
Combine the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium-high heat for 5 minutes and then turn down to low and simmer for a further 15 minutes until the mixture has thickened.
In one bowl, sift the flour and add the baking powder and salt.
In a separate bowl, mash the banana and then stir through the maple syrup, coconut milk, vanilla and coconut yoghurt until smooth.
Pour the wet ingredients into the dry, stirring constantly. If the batter is slightly too thick add extra coconut milk.
Heat a pan over a medium heat and add the coconut. Spoon the mixture into a pancake ring and fry for approximately 3-4 minutes on each side. The pancake should flip easy when it is ready.
Repeat with the rest of the mixture.
Stack the pancakes and spoon the blueberry compote on top. Feel free to add whipped coconut cream, coconut yoghurt and/or maple syrup!
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