Blueberry Lemon Coconut Pancakes

One thing I have always loved and always will love is breakfast foods, especially pancakes. I can eat them at any point throughout the day. This recipe combines three of my favourite flavours - lemon, blueberry and coconut. Truly amazing. The yield on this recipe is only 5 medium-sized pancakes, but it can be easily be multiplied to make more if you want to freeze some for later throughout the week.

Ingredients:1/2 cup of white flour
1 tsp baking powder
1 tsp lemon zest
1 cup blueberries
2/3 cup of almond milk
2 egg whites
1/4 tsp salt
1 tsp butter
2 tbsp shredded and sweetened coconut
1 tsp vanilla
1/2 tsp ground cinnamon
1 tbsp ground flaxseed (optional for added health benefits)

Method:
1. Heat skilled on medium-heat with butter.
2. In a large bowl, mix together the flour, baking powder, salt, ground cinnamon, coconut and ground flaxseed.
3. In a smaller bowl, mix the lemon zest, almond milk, egg whites and vanilla, then add to the large flour bowl. While mixing, slowly add the blueberries.
4. Pour spoon fulls of batter into the skillet and cook each side for a few minutes, or until golden brown.
5. Put onto plate, garnish with blueberries, lemon zest, shredded coconut and maple syrup, then serve.