Serves 4


  • 1 cup almond milk
  • 1 tsp apple cider vinegar
  • 1 Tbsp ground flaxseed
  • ½ cup water
  • 1 Tbsp maple syrup
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch of sea salt
  • 1.2 cup blueberries


  • ½ cup Left Coast Organics Maple Glazed Almonds, chopped
  • coconut cream
  • maple syrup


  1. Mix the almond milk, apple cider vinegar and ground flaxseed together. Add the maple syrup and water.
  2. Add the flour, baking powder, baking soda and salt. Gently fold in blueberries.
  3. Heat a little coconut oil in a frying pan over medium heat. Ladle pancake batter into the pan, spacing evenly. Flip after 2 minutes, or when you see bubbles appearing on the surface of the pancake. Cook for an additional 2 minutes.
  4. Serve pancakes with chopped Maple Glazed Almonds, coconut cream, and maple syrup.