My perfect Sunday morning would entail sleeping in, making these pancakes with some coffee, and going on a nice long hike 🙂
1 cup whole wheat flour (or oat flour to make it GF)
3 tablespoons coconut sugar
1 heaping tablespoon baking powder
½ teaspoon salt
1 cup almond milk (or any dairy free milk)
1 tablespoon apple cider vinegar
1 teaspoon vanilla
1 Mashed Banana
1 cup frozen Blueberries
2 tablespoons of Maple Syrup.
(The pancakes above are topped with caramelized bananas as well as the blueberry compote. To make the caramelized bananas just add 1 chopped banana, 1 tbsp. Coconut Oil, 2 tbsp.’s of Maple Syrup, and 1 tsp. of cinnamon to a saucepan and saute for 5 minutes over medium-high heat)
In a bowl mix the dry pancakes ingredients and then add the milk, vinegar, and vanilla. Gently mix until all ingredients look blended. Set aside and let the mixture sit for 10 minutes and then fold in Mashed banana.
Add a tablespoon of Coconut Oil to a non-stick pan and set on Medium-high heat. Once the pan and oil are hot add 1/4 cup of batter to the pan. Let it cook for a few minutes or until little bubbles start to surface. Flip the pancake and cook for another 2 minutes or until both sides have cooked evenly. Lower the heat to Medium and Repeat until all the batter has been used up 🙂 Enjoy!
For the Blueberry Compote: Mix the frozen berries and maple syrup in a small saucepan over high heat and allow the berries to boil and reduce for 5 minutes.