Ingredients:

• 1 1/4 cups Gluten Free Flour Mix (Be creative and think up a new flour combo)
• 1 tbsp. Soaked Chia Seeds
  
• 1/2 tsp. of Baking Powder
• 1/2 tsp. of Baking Soda
  
• Pinch of Sea Salt
• 1 tbsp. Vegan Sweetener
• Dash of Stevia
  
• 1 tsp. Tahitian Vanilla Extract
  
• 1 to 1 1/4 cups of Vegan Milk
  
• 1 tbsp. of Coconut Oil (melted)
• 1/4 cup Frozen or Fresh Blueberries

Instructions:

1. Combine and sift dry ingredients.
2. Make a well with the dry ingredients and start pouring in the wet ingredients - mixing along the way.
3. Mix until smooth or desired consistency is reached.
4. Stir in blueberries until evenly distributed.
   
5. Ladle desired amount onto a medium-hot oiled griddle.
6. In about 2 to 3 minutes or when bubbles start to form - flip pancake over.
7. Cook for approx. 1 to 2 more minutes and remove pancake from heat.
8. Repeat until batter is gone and top blueberry pancakes with "Real" maple syrup.

Ingredients:

• 1 cup Favorite Gluten Free Flour Mix
  
• 1 tbsp. Ground Flax Seeds
  
• 3/4 tsp. of Baking Powder
• Pinch of Sea Salt
  
• 1 tbsp. Maple Syrup or Raw Coconut Nectar
  
• Half a Mashed Ripe Banana
• 1 tsp. Vanilla Extract
  
• 1 to 1 1/4 cups of Vegan Milk
• Optional:  Fresh Blueberries
• Optional:  Use Stevia as the Sweetener
  

Instructions:

1. Mix dry ingredients together and whisk wet ingredients (mashed banana also).
   
2. Add wet ingredients to dry ingredients until smooth consistency is reached.
3. Ladle batter onto a medium-hot oiled griddle or non-stick pan.
   
4. Cook for approx. 2 to 3 minutes before flipping pancakes.
5. Cook for approx. 1 to 2 more minutes and place pancakes onto a plate.
6. Garnish with fresh blueberries.

Ingredients:

• 2 1/2 cups Gluten Free Flour Mixture
  
• 1/2 tsp. of Baking Powder
• 1/2 tsp. of Baking Soda
  
• Pinch of Sea Salt
• 1/4 cup of Coconut Oil (melted)
  
• 1 tbsp. Chia Seeds + 2 tbsp. Water (let sit until gel forms)
  
• 1 3/4 cups of Vegan Milk
  
• 2 tbsp. Raw Coconut Nectar or Maple Syrup
• 1 tsp. Vanilla Extract
  
• 2 tsp. of Apple Cider Vinegar
  
• Dash of Cinnamon and Nutmeg

Instructions:

1. Combine dry ingredients with wet ingredients.
   
2. Blend ingredients together until a smooth consistency is reached, but not too thin or too thick.
   
3. Heat up an oiled griddle or non-stick pan to a medium-high heat.
4. Ladle desired portion of batter onto heated griddle or oiled pan.
5. When bubbles start to appear and in approx. 2 to 3 minutes, it's time to flip the pancakes.
6. Then cook pancakes for approx. 2 minutes longer - pancakes should be a golden brown color.
   
7. Remove from heat and stack pancakes on a plate.
8. Serve your pancakes with fresh blueberries and good quality maple syrup.