Vegan Pancakes with Fresh Blueberry Sauce

For the blueberry sauce:
Place blueberries,sugar, vanilla extract, and cinnamon stick in a small saucepan over medium heat. Cover and mix every couple of minutes. Once blueberries soften and liquid starts to release from them, add flour and mix together. Cover again and reduce to low heat. The sauce will be done once blueberries are softened and you have a slightly thick sauce. Remove cinnamon stick before spooning onto pancakes.

For the pancakes:
Sift together flour, sugar, salt, and baking powder in a medium bowl. Add almond milk, melted coconut oil, vanilla extract, and mashed banana. Stir. Don’t worry if there are clumps in your batter, that’s normal!

Spray some cooking spray on a preheated griddle or frying pan. Using a 1/4 cup measuring cup, measure batter and pour onto griddle. Cook until bubbles start to form and flip pancake. Cook another minute or two until brown on both sides.

Serve warm with syrup and blueberry sauce!