What a beautiful snowy day to enjoy these delicious Hodgson Mill whole wheat pancakes with my homemade blueberry maple syrup. You can make the pancakes as directed on the box, or you can make them vegan by replacing the eggs with 2 flax eggs like I did, the milk with almond milk, the vegetable oil with coconut oil, and omit the sugar. Add 1 tsp cinnamon and 1 tsp of vanilla. They make about 10-12 pancakes.
Ingredients for the blueberry maple syrup:
- 1 1/2 cups of fresh blueberries
- 1/4 cup pure organic maple syrup
- 1/2 tsp pure vanilla
- 1 tsp chia seeds
- 1/2 the juice of a lemon
Sprinkle of organic unsweetened shredded coconut (to mimic snow).
Combine all ingredients in a small pot on low heat. Stir frequently and let it cook down into a syrup (about 20 minutes).
Pour all over your pancakes and sprinkle some of the coconut and enjoy your snow day!