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In a small bowl combine your almond flour, flaxseed meal, potato starch, baking powder, baking soda, cinnamon and salt. Stir until well combined.
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Add in your non dairy milk, egg, maple syrup, melted coconut oil and vanilla extract. Stir until the batter is smooth and combined. Then stir in your frozen highbush blueberries.
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Heat a large pan or cooktop over medium heat. Add 1/2 tablespoon of coconut oil to the pan or cooktop, and allow it to melt and coat the surface. Pour your batter into 4 small pancake shapes on your cooktop. Cook for 4-5 minutes on the first side, flip and cook for another 2 minutes on the second side. Take off the heat and plate.
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Add your Easy Blueberry Syrup ingredients to a small bowl and heat in the microwave (or you can do this in a pot over the stove) on high heat for 1 minute. After 1 minute, take the syrup mixture out, and use a fork to mash the blueberries.
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Drizzle your syrup over your pancakes and EAT UP.