Vegan Blueberry Pancakes

Vegan Blueberry Pancakes 
Recipe by Elizabeth A. Van Cleve

In small dish mix together and set aside:
1 Tbs flax seeds, ground (measure before grinding)
6 Tbs water

In medium size bowl sift together:
2 cups stone ground whole wheat flour
1 cup unbleached white flour
2 Tbs double acting baking powder
1 tsp each: salt, cinnamon
1/2 tsp nutmeg

In large mixing bowl beat together:
1/4 cup mashed banana
3 Tbs unsweetened applesauce
flax seed mixture from above
3 cups unflavored almond milk

Slowly stir dry ingredients into wet ingredients until just combined. Do not beat or over stir.
Stir in 2 cups of blue berries, fresh or frozen.

In medium hot skillet, melt 2 tsp organic coconut oil. Scoop 1/2 cup batter. Cover and let cook about 3 minutes or until almost dry. Then flip and cook another minute or two until done. Keep warm in oven till they are all finished. Continue adding more coconut oil as needed while frying.

For blue berry sauce; in small skillet add 1 cup pure maple syrup, 1/4 cup pure honey and 1 cup of blue berries, fresh or frozen. Bring to boil, reduce heat and let simmer about 5 minutes. Remove from heat and add 1 1/2 tsp vanilla.