VEGAN BLUEBERRY PANCAKES WITH COCONUT WHIPPED CREAM

Ingredients for the pancakes:

• 1 cup whole wheat flour

• 1 tablespoon baking powder

• 1/4 teaspoon salt

• 1 cup almond milk or any plant-based milk

• 2 tablespoons melted coconut oil (or any vegetable oil)

• 2 tablespoons maple syrup or coconut sugar

• 1 tablespoon vanilla extract

• 1/2 cup fresh or frozen blueberries

Ingredients for the coconut whipped cream:

• 1 can (400 ml) of coconut milk, refrigerated for at least 24 hours

• 1 tablespoon maple syrup or powdered sugar (optional)

• 1 teaspoon vanilla extract

Instructions:

1. Preparing the coconut whipped cream:

• Place the refrigerated can of coconut milk in the refrigerator for at least 24 hours to allow the cream to separate from the liquid.

• Open the chilled can of coconut milk an carefully scoop out the solid cream that has formed on the top into a large bowl.

• Add maple syrup or powdered sugar (if using) and vanilla extract to the bowl.

• Using an electric mixer or hand whisk, whip the coconut cream on high speed until smooth and fluffy. This may take a few minutes.

• Once the coconut cream has a smooth and firm consistency, cover it and place it in the refrigerator until ready to serve.

2. Preparing the pancakes:

• In a large bowl, mix together the whole wheat flour, baking powder, and salt.

• In another bowl, mix together the almond milk, melted coconut oil, maple syrup, and vanilla extract.

• Pour the liquid ingredients into the dry ingredients and mix until well combined. Do not overmix; it's okay if there are some lumps.

• Gently fold in the blueberries into the pancake batter.

• Heat a non-stick skillet over medium heat and lightly grease with coconut oil or non-stick spray.

• Pour about 1/4 cup of batter onto the hot skillet and spread it slightly with the back of a spoon to form a circle.

• Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through

• Once cooked, remove the pancakes from the skillet and place them on a plate. Repeat the process with the remaining batter.

3. Serving:

• Serve the pancakes hot with a generous dollop of coconut whipped cream on top.

• Optionally, you can garnish with more fresh blueberries and an additional drizzle of maple syrup.

• Enjoy your delicious Vegan Blueberry Pancakes with Coconut Whipped Cream!

This vegan breakfast or brunch is perfect for treating your mom on her special day. The fluffy pancakes loaded with blueberries, along with the creamy coconut whipped cream, will make her day even more memorable. Enjoy!