Almond Milk Blueberry Pancake

Making the pancakes:
In a medium bowl mix together the flour, sugar, baking powder and salt. In a small bowl measure out the almond milk and vanilla extract. Mix the wet and dry ingredients together. Preheat your skillet over medium heat and brush with 1 teaspoon of coconut oil. Using a ¼ cup measure, scoop the batter onto the warm skillet. Cook for 3 to 4 minutes until small bubbles form on the surface of the pancakes and then flip. Cook on the opposite side for 1 to 2 minutes or until golden brown. Pop them into the oven on warm.

Making the blueberry compote:
In a medium-sized sauce pot, mix the frozen blueberries and cane sugar and place on medium to low heat. Cook until the sauce becomes thick enough to coat the back of a spoon. Cover and set aside.

Making the Coconut Cream:
Mix the coconut milk with the xanthan gum and allow to thicken. This does not need to be heated in order for the mixture to thicken. Set aside.

Plating:
Set out 4 warm plates, place pancakes in the centre, spoon over the pancake blueberry compote, coconut cream and maple syrup. Garnish with fresh fruit. Serve immediately.