For those who like their pancakes fluffy and full of flavor, I recommend you keep reading. If you like dull, boring pancakes, then…..I don’t know, go eat a shoe or something.
These pancakes can hold their own, but when you add the blueberry sauce and coconut whipped cream, then your taste buds get taken to a magical place with fairies, rainbows and leprechauns playing accordions.
To make the whipped cream, make sure the coconut milk you buy is full fat, otherwise it won’t work. Just pop it in the fridge overnight, then in the morning, you’re all set to begin. I won’t waste any more time with this wordy nonsense.
On with the recipe!
- ½ cup Rice Flour
- ½ cup Buckwheat Flour
- 2 Tbsp Coconut Sugar
- 1 Tbsp Baking Powder
- 1 tsp Cinnamon
- ¼ tsp Salt
- ½ cup Almond Milk
- Juice of ½ Lemon (1-2 Tbsp)
- ½ Banana
- ¼ cup Coconut Oil
- 1 Tbsp Vanilla
- 1 Egg
- 1 can Full Fat Coconut Milk, refrigerate overnight
- 2-3 Tbsp Maple Syrup
- 1 1/2 tsp Vanilla
- 2 cups Blueberries
- 1 tsp Arrowroot
- 2 tsp Maple Syrup
- Optional Flavoring: Orange Juice, Lemon Zest, Vanilla, etc
- For the whipped cream: Place a bowl and beaters from your mixer in the freezer. Open the can of coconut milk you had in the fridge.The fat and liquid separates when cold, so scoop the fat into your cold bowl, then beat with your mixer until it becomes light and fluffy. Add the vanilla and sweetener. Store in the fridge until pancakes are done.
- For the blueberry sauce: Heat the blueberries on med-high heat in a saucepan until they start to break down. Lower the heat, add arrowroot and stir. Add a splash of orange juice and vanilla if desired. Let simmer on low heat while you mix the pancakes.
- For the pancakes: Mix the milk and lemon juice together in a bowl and let sit. Combine flour, sugar, baking powder, cinnamon and salt in a separate bowl and mix.
- Add banana, vanilla, coconut oil in a blender and blend until combined. Add your milk/ lemon mix and egg and pulse a couple of times. Add the wet to the dry and stir until incorporated.
- Heat an oiled pan over medium-high heat. Scoop about 1/4 cup of batter at a time. Cook pancakes 1 1/2 – 2 minutes per side, until browned. Repeat until out of batter. Stack your pancakes, then pile on some blueberry sauce and whipped cream.