1
In a large bowl, mix together the flour and chia seeds until there are no lumps. Pour in the almond milk, melted coconut oil and maple syrup; mix well until a smooth batter forms. Set the batter aside for 4–5 minutes to thicken a little.
2
Once the mixture feels thick enough to hold its shape when cooking, warm some coconut oil in a pan over medium heat.
3
Once the coconut oil has melted, add a large spoonful of batter to the pan, moving the pan around (if needed) to make a pancake shape.
4
As the pancake begins to set, sprinkle some fresh blueberries on top and cook for 3–5 minutes, until the bottom feels cooked.
5
Once cooked on one side, flip over and cook on the other side until the cooked through. The time will depend on the size and thickness of the pancake but usually takes around 5 minutes.
