Vegan Blueberry Pancakes

Ingredients:

• Flax seeds 1 tablespoon
• Coconut butter for the batter 1 tablespoon
• Almond milk 250 ml
• Apple cider vinegar 1 teaspoon
• Whole meal flour 120 ml
• Sugar 1 teaspoon
• Bicarbonate soda 1 teaspoon
• Salt
• Blueberries 20 g
• Coconut butter for frying 1 teaspoon
• Dairy-free yogurt 2 tablespoons
• Maple syrup 1 tablespoon

Cooking Instructions:

1. Firstly, take 1 tablespoon of flax seeds, which are rich in Omega 3. Then, add 2 tablespoons of cold water and whisk it up. Let flax seeds absorb the water. While it is happening, melt a tablespoon of coconut butter on a medium heat.
2. Then, add 250 ml of almond milk to your flax seeds. Then, add 1 teaspoon of apple cider vinegar. Whisk that up, and then, add melted coconut butter.
3. Take a separate bowl and mix other dry ingredients. Start with 120 ml of whole meal flour, 1 teaspoon of sugar, 1 quarter of teaspoon of bicarbonate soda and 1 teaspoon of baking powder. Then add a pinch of salt. Then, add your almond milk mixture into the dry ingredients.
4. Finally, add a handful of blueberries into the batter.
5. Get you pan nice and hot, add 1 teaspoon of coconut butter. Then, spoon your batter into the pan. Fry the pancakes until they nicely colored on both sides.
6. Serve your pancakes with dairy-free yogurt, maple syrup and some blueberries.