With Pancake Day less than a week away, it seemed apt to share our version of America's classic breakfast - blueberry pancakes. Unlike the usual pancake recipes this is grain-free, gluten-free, dairy-free and sugar-free! Ingredients (use organic/natural ingredients where possible) Serves 2-3 people Pancakes ·         2 eggs (room temperature) ·         2 tablespoons of virgin coconut oil (we like Biona) or butter, melted ·         2-4 tablespoons of warm water ·         2 tablespoons of coconut flour (Tiana of course!) ·         1.5 tablespoons of maple syrup ·         1 tiny sprinkle of salt ·         ¼ teaspoon of baking powder ·         ½ teaspoon or more of vanilla extract (we like Nielsen-Massey) ·         Cashew mango cream ·         1/2 cup of whole cashews (soaked for 6-7 hours in filtered warm water with sea salt, rinsed and drained) ·         30g dried mango soaked in ½ cup of filtered water Instructions Wash the blueberries and allow them to dry. Melt the coconut oil or butter, on a low heat, in a PTFE-free non-stick pan (we use Greenpan or Colourworks ceramic frying pan) and allow to cool. Meanwhile, beat the eggs, maple syrup, vanilla and salt in a mixing bowl until light and fluffy. Sift in the coconut flour and bicarbonate of soda and blend with the melted coconut oil to make a batter. Add water a tablespoon at a time to get the right consistency. Use a spatula to redistribute any leftover coconut oil in the frying pan and on a medium heat add 2 tablespoons of the batter. Push 5 blueberries into the centre of the pancake and the blueberries will spread slowly as it cooks. After a couple of minutes check if you can loosen the pancake easily and carefully turn it over - it may need a little longer. After another minute or so the pancake is cooked and ready to serve. For the cashew mango cream, add the mango and the water it has been soaking in to a blender with the rinsed and drained cashews then blend until smooth. Add more water if desired. Recipe from hemsleyandhemsley.tumblr.com