5 tablespoons oil (melted coconut oil, if available)
8 ounces flour, by weight
1 ounce brown sugar, by weight
1 tablespoon baking powder
¼ teaspoon salt
1 pint blueberries
2 ripe bananas, peeled; smashed
2 ounces maple syrup
Instructions
Whisk together coconut milk, cultured coconut milk and 1 tablespoon oil (reserving the rest for cooking) in a medium mixing bowl.
Combine flour, sugar, baking powder, and salt in a separate bowl. Pour the mixture into the wet ingredients; whisk until lumps are gone.
Incorporate fruits into the batter. Let it sit for 7 minutes.
Coat a large non-stick skillet or griddle preheated at medium heat with oil. Pour ⅓ cupfuls of batter onto the cooking surface. When edges are slightly brown and bubbles appear on the top after 2-3 minutes, flip using a spatula. Cook the other side until brown.
Serve pancakes with maple syrup.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=197350