Instructions

1. Mix 1 tbsp of ground flax and 3 tbsp of warm water together in a small dish and set aside for a few minutes until it forms a gel.
2. Mix the milk, vinegar, sweetener and flax egg and mix together in a mixing bowl.
3. In a separate bowl, mix the baking powder, salt, coconut and whole-wheat flour together until well combined.
4. Add the dry ingredients to the mixing bowl with the wet ingredients and gently fold together until “just mixed”. If it’s a little lumpy, that’s perfect!
5. Heat a non-stick skillet over medium heat. Give it a light spray of non-stick cooking spray if needed.
6. Once it’s heated, drop heaping 1/4 cup-sized portions of the batter onto the pan.
7. Drop some blueberries onto each pancake as its cooking.
8. Once a few bubbles start to appear and the sides of pancake look slightly browned and dry, carefully flip them.
9. Cook for another 2 minutes.
10. Remove from pan and enjoy!
11. Makes 6-8 pancakes to serve 2-3 people.