Choc Blueberry Pancakes
Light and fluffy, a little chocolately, a lotta yum.
1/2 cup organic green banana flour (Natural Evolution is the original)
2 large eggs
1-2 tbsp pure coconut milk + extra for drizzling on top (about 1/2 cup or more because the pancakes soak it up easily)
1/2 tsp aluminium-free bicarb soda (grab some here)
1/2 tsp gluten and grain-free baking powder (try this one)
Pinch of mineral salt (I like this Aussie one)
1/2 tsp apple cider vinegar
3/4-1 cup Organic frozen blueberries thawed, or fresh organic blueberries, or other organic berries of choice
Raw honey or Grade B maple syrup to drizzle on top
Optional: pure vanilla bean powder, raw honey or maple added to the pancake mixture for extra sweetness.
Handy items to have
Fry pan (not Teflon)
Combine the flour, powders, salt, eggs, 1-2 tbsp coconut milk and the apple cider vinegar together in a bowl and whisk to combine well and remove lumps
Bring a fry pan to medium heat, add a smidge of fat/oil to prevent sticking then spoon some of the thick mixture onto the frypan in the centre (about 2-3 spoons)
This batter won't work quite the same as a regular runny batter in terms of lots of little bubbles appearing and popping. Some will, but what you're looking for is the batter to be less 'wet' and cooked from the base to about halfway up, then the pancake will be ready to flip over. If you've added honey or maple to the mixture ensure your pan isn't too hot or the base will burn easily due to the sugars.
Once flipped, it won't take long to finish cooking through. Repeat for each pancake or do a couple at a time if your pan is large enough.
Stack on a plate and drizzle on the coconut milk, honey or maple syrup and spoon on the blueberries to serve.