126g plain flour
1 ½ tsp of baking powder
½ tsp cinnamon
300ml Blue Diamond Almond Milk (any flavour)
1 tbsp coconut oil
300g fresh or frozen blueberries
Pure maple or agave syrup
Sift together the flour, sugar, baking powder and cinnamon in a large mixing bowl.
In another bowl, mix together almond milk, coconut oil and mashed banana.
Make a well in the middle of the dry ingredients in the bowl, and pour in the wet ingredients, stirring to combine the mixture. Then mix in the blueberries.
For smaller pancakes, heat a griddle or skillet on a medium heat, then drop to a medium-low heat to cook the pancakes for 4-5 minutes on each side.
For larger pancakes, pour 170g/6oz onto the griddle or skillet. Once the bottom side has cooked for 2-3 minutes, flip the pancake and cook this side for 4-5 minutes until golden brown. Flip again and cook the first side for an additional 1-2 minutes.
To Serve: Top with more blueberries.