200g of self-raising flour
1 tsp of baking powder
A pinch of salt
1 medium egg, beaten
300ml of fresh almond milk
1 tbsp of coconut oil
150g of blueberries
Maple syrup to serve
Sift the flour, baking powder & salt into a bowl. Mix well.
In another bowl, combine the egg & milk.
Make a well in the middle of the dry ingredients. Slowly wisk in the milk & egg mixture until smooth.
Beat in the melted coconut oil & half of the blueberries.
Heat a little oil in a pan on medium heat.
Drop in about 1 tbsp of batter and cook for 2-3 minutes on each side.
Stack and serve with extra blueberries & maple syrup.
Preparation time: 10 min
Cooking time: 4-6 min per batch
Makes 25 pancakes
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