Pancakes are a favorite brunch item among many people. You can have them sweet, savory, drowned in maple syrup, topped with fruit, chocolate, sprinkles, whatever you fancy. I’ve always liked mine plain with maple syrup, but every now and then I jazz them up with some add ins or a fruit compote.
These pancakes can hold their own, but when you add the blueberry sauce and coconut whipped cream, it brings it up a few notches. To get things moving along faster in the morning, you can gather your dry ingredients in a bowl the night before and even make the whipped cream so it’s ready for you when you wake up in pancake mode.
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 (or freezer to speed it up) for a few hours, scoop the fat from the top of the can and whip it up with a hand mixer. Add some vanilla and sweetener and you’re good to go.
- 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 Tbsp
- ½ Banana
- ¼ cup Coconut Oil
- 1 Tbsp Vanilla
- 1 Egg can sub 3 Tbsp Aquafaba to make them vegan*
- 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: 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 hand 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.
*If using aquafaba (chickpea brine) the pancakes won't be quite as fluffy, but will hold together perfectly.
*Thai Kitchen is a reliable brand of coconut milk for making coconut whipped cream