Blueberry Banana Pancakes

Ingredients

• 1 ripe medium banana, just under ½ cup (110g) mashed
• ⅔ cup original Almond Breeze Almond Milk
• 1 teaspoon vanilla
• ¾ cup (90g) flour* (see note below)
• 1 teaspoon baking powder (make sure it's fresh)
• ½ teaspoon cinnamon
• ⅛ teaspoon salt
• ¼ cup (25g) blueberries, plus more for topping
• a few teaspoons coconut oil, for the pan
• maple syrup, for serving
• ¼ cup (25g) blueberries + a drizzle of maple syrup + tiny pinch of salt

Instructions

1. In a small food processor, puree the banana with the almond milk and vanilla. (or mash it really well by hand - you want it pretty liquified).
2. In a separate medium sized bowl, mix together the dry ingredients. Pour the banana/milk mixture into the dry ingredients and stir until just combined. Gently stir in the blueberries.
3. Heat a few teaspoons of coconut oil in a large skillet over medium heat. Using a ¼ cup measuring cup, scoop the pancake batter into the pan. Flip when bubbles form in the batter (about 1 minute). Let the second side cook for about 60 seconds and remove from heat.
4. For the blueberry topping, place blueberries in a small bowl with a little bit of maple syrup. Microwave for 20-30 seconds or until they burst a little.
5. Serve pancakes warm with blueberry sauce and maple syrup.