Blueberry Coconut Pancakes

There is just something about waking up and getting to eat pancakes, especially healthy ones, in the morning. When I am feeling like something coconutty I love to whip up these blueberry coconut pancakes which are an easy, time efficient breakfast recipe.

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Ingredients:

1/2 cup Sanitarium So Good Coconut Milk Unsweetened

3/4 Cup of Oats

1 tsp Vanilla Extract

1 tsp Coconut Yoghurt

1/2 Large Banana (save the other half for the topping)

1/2 Cup Blueberries

Method:

Add the measured oats into a blender and pulse until they are a flour like consistency. Add in the banana, coconut yoghurt, almond milk and vanilla essence. Pulse until the mixture is smooth and the ingredients have been blended. Transfer to a measuring jug and add in the blueberries to the batter. (Do not add the blueberries in whilst blending). Leave the mixture to thicken and prepare the frying pan. Place a frying pan on medium heat and add either butter or coconut oil depending on personal preference. Once melted add the batter to the size you desire to the pan. Wait for at least 2 minutes until the edges are set before flipping to cook on the other side for a minute. Once cooked through use the rest of the batter until done. Transfer to a plate and enjoy with whichever toppings you desire. I added East Bali Cacao Coated Cashews, Little Island Vanilla Bean Ice Cream, pure maple syrup, banana and more berries. Devour!