For My Love-Blueberry Coconut Pecan Pancakes with Maple Coconut Syrup

Hey friends! Well after drudging through busy season and battling my first cold in over three years for the last 8 days...I think I can safely say that I am back! In honor of February beginning tomorrow, the month of our third wedding anniversary (2/2) and Valentine's Day...I made pancakes for my love this morning. They were a huge hit, and are a healthier, whole grain, low sugar, good oil, breakfast option.

Here's my recipe:

1 1/2 cups of whole grain spelt flour
2 tsp of baking powder
1 tsp of cinnamon
2 pinches of salt
1/4 tsp Maca powder (optional)
1 1/3 cup of almond milk
fresh blueberries
pecan pieces
shredded unsweetened coconut

Syrup recipe from Angela with Oh She Glows:

1 heaping TB of coconut oil
3 TB of maple syrup

Whisk the dry ingredients together in a mixing bowl and slowly stir in the almond milk. Heat a griddle over medium heat and spray with olive oil (or any cooking spray). Drop 3 spoonfuls of batter on griddle and sprinkle with pecans, blueberries, and coconut. Flip when bubbling (about two minutes) and cook other side. Makes about 6-7 small pancakes.



For syrup, mix oil and maple syrup together on low heat in a saucepan. Enjoy!