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An occasional treat at the retreat these vegan pancakes replace the egg with banana which with the blueberries makes them double tasty
Ingredientes
1 cup white or gluten free flour if required
2 tsp lemon juice
Grated lemon zest
1 1/2 tbsp baking powder
1/4 tspĀ salt
1 tbsp sweetener of choice (coconut sugar orĀ maple syrup work well)
1 cup almond milk
1 mashed banana
1 tbsp coconut oil, melted
1 flax egg (1 tbsp ground flax seeds mixed in 3 tbsp water)
2 handfuls of blueberries
extra coconut oil to grease the pan
Mix the flour, baking powder, salt and sweetener together in a bowl.
In a separate bowl mash the banana, whisk the almond milk, coconut oil, lemon juice and flax egg together.
Pour the wet ingredients into the dry and gently mix just until combined. Do not overmix!
Next gently stir in the blueberries and grated lemon zest
Let the batter rest for 5 minutes.
Heat some coconut oil in a large pan on medium heat.
Pour a scoop of the batter into the pan letting cook for 2-3 minutes or until little bubbles start to form.
Flip and cook for 1 minute on the other side.
Repeat until all the pancakes are golden brown and fluffy