Blueberry and Vanilla Pancakes

There is nothing more comforting than it being the weekend, the sound of the rain outside and all the right ingredients sat in the kitchen ready to be whipped up in to something delicious. For me pancakes are the ultimate comfort food. They are light, fluffy and incredibly moreish. I have been perfecting my recipe for a while and I am so excited to share it with you all. I don’t add any additional sweetner to my pancakes as I find the combination of the blueberries and vanilla make them sweet enough. I do however add a tsp or 2 of raw honey at the end, once I have stacked the pancakes high and allow the honey to melt through… To me, there is simply nothing more delicious for breakfast.

What you need:
To make approx 8 medium pancakes

• 3 Large eggs
• 1 cup Almond milk
• 1/2 cup Blueberries (Frozen or fresh)
• 1/2 length of a fresh vanilla pod seeds (or 1/4 tsp of vanilla essence)
• 1 1/2 cups Almond Flour / Ground Almonds
• 2tsp Coconut Oil
• 4tbsps Raw Honey / Maple Syrup (for serving)
• 1 mashed banana (optional)
• Sprinkle of cinnamon (optional)

Directions:

• Into  a deep bowl place the vanilla seeds, almond flour and eggs + optional mashed banana and whisk. It will be quite a thick mixture, so add a little milk at a time until you have a batter like consistency
• Over high heat place 2 tsp coconut oil in to a frying pan and allow to melt
• Always do a tester pancake! The first one is generally not the most successful so don’t be perturbed!
• Use one tablespoon of mixture per pancake and drop in to the pan, immediately spread in to a circular shape (don’t make them too big) and drop some blueberries (and a sprinkle of cinnamon if you like)  in to the mixture
• Allow it to cook for 3 minutes, then using a spatula gently flip the pancake and cook the other side for a further 1-2 minutes until golden brown
• Serve straight away with raw honey and more fresh fruit