60ml unsweetened nut milk
1 tsp coconut oil, melted
1 tsp coconut oil for cooking
pinch of sea salt
1 tsp baking powder
2 tbsp coconut flour
1 tsp honey
A dollop of yoghurt
Gently simmer the blueberries and honey in a saucepan for about 15 minutes.
Prepare the pancake batter by mixing all the wet ingredients together in a bowl. Add the coconut flour, baking powder and salt and mix well.
Add 1 tsp melted coconut oil to the pancake batter.
Heat a saucepan with another 1 tsp of coconut oil.
You can either make 3 small pancakes or 1 big one.
Add the pancake batter and cook for 5 minutes over a medium heat before flipping. Cook for a further 2 minutes.
Serve topped with the blueberry compute and a dollop of yoghurt.