1 cup whole wheat flour
1 tablespoon flaxseed meal
2 teaspoons baking powder
1/4 teaspoon salt
1 cup almond milk
1 tablespoon coconut oil
1 teaspoon vanilla extract
1 ripe banana, mashed
1/2 cup blueberries
Make a flaxseed egg by mixing flaxseed meal with 3 tablespoons of water. Let it thicken.
Combine flour, baking powder, and salt for the dry mix and almond milk, coconut oil, vanilla, mashed banana, and flaxseed egg for wet mix separately.
Combine both wet and dry mix together to make the batter.
Heat a non-stick pan and grease it with butter. Ladle pancake batter and cook until bubbles form. Once you see bubbles, flip it to cook the other side. Let it cook until it becomes golden brown.
Make more pancakes with the remaining pancake batter. Serve them with Greek yogurt or honey.