1 cup flour (such as plain, oat or gluten-free)
1/4 cup rolled oats (gluten-free if needed)
1/4 cup Laird Superfood Original Creamer
2 Tbs brown or coconut sugar
1 tsp cinnamon
1 tsp baking powder
1/2 tsp sea salt
1 tsp pure vanilla extract or paste
3/4-1 cup unsweetened plant milk, as needed
1/2 cup blueberries, more to serve
1-2 Tbs cooking oil (optional)
1/2 cup coconut whipped cream, to serve
1-2 Tbs maple syrup, to serve
STEP 2: Pour in the vanilla followed by the milk until you get a thick but pourable batter. Stir in the blueberries.
STEP 3: Pour batter onto an oiled non-stick skillet on medium-low heat, using about 1/4 cup for each pancake. Cook until bubbles form on the surface, then flip and continue cooking until browned on the bottom.
STEP 4: Divide between plates and serve immediately with coconut whip, fresh blueberries and maple syrup. Enjoy!