Pancakes! Homemade from scratch-- healthier yet yummier than you can imagine.

So this morning I decided to make blueberry pancakes for my family but from scratch not the general American pancake making process*.
(*General American pancake making process: 

Mix water with store-bought pancake mix, fry in skillet, smother in butter and syrup and enjoy!) My son and my husband enjoyed these pancakes so much, and mind you my husband is one of the pickiest eaters known to man. These pancakes are tasty, tender and simple to make, so please give them a try and let me know what you think!  I have included my recipe below. 

Ingredient list: 

1 1/4 cup of vanilla coconut milk

1 Egg

1 cup of unbleached flour

1/4 cup of whole grain whole wheat flour

1 pinch of fine ground sea salt

1 tablespoon of honey

3 tablespoons of coconut milk yogurt

2 teaspoons of coconut oil 

2 teaspoons of baking powder

Fresh Blueberries or other fresh fruit (bananas, raspberries)

Other items you will need to complete: 

1 skillet or griddle

1 large mixing bowl

1 wire whisk

1 large turner/spatula

Assorted measuring cups and spoons

Instructions: 

In large bowl combine egg, milk and yogurt until the egg is well beaten, add pinch of salt, both flours, and baking powder mix well (note at this point the batter should not be thick it should be thinner but not watery, if it is not thin add a few more tablespoons of milk). Add  1 teaspoon of liquefied coconut oil (liquefy by heating the oil for about 30 seconds) Add honey and stir. 

Heat skillet on medium heat and add 1 teaspoon of coconut oil to the skillet to coat. (wait about 3-4 min for pan to get nice and hot) drop a 1/4 cupful of batter into the center of the skillet at this point you may add your fruit choice by placing the fruit onto each pancake during cooking process (this allows you to make multiple types of pancakes on the same morning (blueberry, banana, raspberry) especially if you have picky eaters or some may be allergic to certain fruits.You may want to dollop some of the batter on top of the exposed fresh fruit to prevent burning once you flip. Once you see several bubbles on the top of the pancake you slide your turner under the cooked edges and flip. Lightly press the pancake down to the fruit will cook within the pancake. Pancake should be cooked after another 90 seconds. Repeat this process until all pancakes are complete Will make about 9 medium-sized pancakes.

Now you can top with pure maple syrup, honey, agave, or powdered sugar. No butter is really needed however you can always add it to taste if you like. ENJOY!