Day 27 Breakfast - Whole Wheat Blueberry Coconut Pancakes

Ingredients:

1 cup whole wheat flour
2 tbsp maple syrup
1 tsp baking powder
¼ tsp baking soda
3 tbsp unsweetened fine coconut
¼ tsp salt
1 flax egg (1 tbsp flax + 3 tbsp water)
1 cup + 3 tbsp unsweetened almond milk
1 tsp apple cider vinegar
1 tbsp coconut oil
frozen blueberries




Directions:

1. Mix the flax egg and set aside.

2. Mix the dry ingredients in a bowl.

3. Add the wet ingredients, including the flax egg and mix together until “just mixed.”

4. Drop heaping ¼ cup sized portions into a lightly-oiled pan on medium heat.

5. Spread a spoonful of frozen blueberries into each pancake as it cooks.

6. Once a few bubbles appear and the sides look browned, flip.

7. Cook for another 3-4 minutes.



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