- 1 cup flour or my all purpose baking mix.
- 1/2 cup coconut milk
- 1/4 cup water
- 1 egg or egg substitute
- 1 teaspoon baking powder
- 1/2 tsp vanilla
- 1/8 tsp cinnamon (Optional. It’s for flavor and sweetness)
- 1 tablespoon sugar (optional. I don’t add sugar to mine as it will be topped with something sweet anyway like fruit, maple syrup or jam…save yourself from the extra sugar/calories/heart disease, you won’t miss it.)
- 3/4 cup of blueberries, organic of course 😉
Mix all of your ingredients together. For crispy edged cakes be sure to preheat your pan, use plenty of vegan butter and wait until the butter is bubbling before pouring in the pancake batter.