Millet & blueberry pancakes: very low in sugar, high in protein and vegan. Perfectly sweet without syrup!

(For 8 pancakes)

70 g millet meal

70 g wholegrain spelt flour

1 tablespoon baking powder

tiny pinch of salt

1/2 teaspoon ground cinnamon

250 ml non-dairy milk (rice, almond, quinoa, soy, hemp)

1 tablespoon virgin coconut oil (room temperature)

1 tablespoon brown rice syrup

125 g fresh blueberries

virgin coconut oil, for frying

1. Mix the dry ingredients in a bowl. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and lightly whisk to combine. Fold in the blueberries.
2. Heat a small frying pan on medium heat. Add a little bit of virgin coconut oil in the pan and cook the pancakes in small batches, a few minutes on each side. Serve warm. Enjoy!