Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cup white rice flour ((240 g))
  • 1/3 cup shredded unsweetened coconut ((30 g) *see recipe notes)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1 1/4 cup coconut milk (or plant-based milk of choice (300 ml))
  • 3 flax eggs ((3 tbsp ground flax seeds + 9 tbsp water))
  • 1/4 cup maple syrup ((80 g) or more to taste)
  • 1 1/2 tbsp lime juice or apple cider vinegar
  • 1 cup fresh blueberries ((150 g) + more for the top)

Instruction

  • Make the flax eggs by mixing 3 tbsp ground flax seeds with 9 tbsp water in a bowl, set aside for 5-10 minutes.
  • In a small bowl combine coconut milk, maple syrup, and lime juice, set aside.
  • Put the dried shredded coconut into a food processor or coffee grinder and blend for a couple of seconds (skip this step if you use ground almonds).
  • Combine all dry ingredients in a bowl and stir with a whisk.
  • Add the flax eggs and the coconut milk to the bowl with the dry ingredients and whisk everything together until combined. Add blueberries and stir with a spoon.
  • Pour this mixture into a lined sheet pan (mine measures about 8x11 inches / 20x28 cm). Use a smaller pan for thicker pancakes.
  • Top with more blueberries and bake in the oven at 375 degrees F (190 degrees C) for 20-25 minutes.
  • Let cool for about 5 minutes, carefully remove from the pan and cut into bars.
  • Enjoy with maple syrup or any other sweetener (I used an icing which I made with Erythritol. click here for the recipe).