Vegan Banana Blueberry Pancakes

In a small saucepan over medium heat, add the blueberries, coconut sugar, lemon juice, and cardamom (if using).
Brink to a simmer and cook for about 8-10 minutes, stirring often, until the blueberries start to burst or break down and the mixture thickens.
Remove from heat and let cool slightly before serving.

In a large mixing bowl, mash the banana until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the bowl with the mashed banana. Add the avocado oil, maple syrup, vanilla extract, and plant-based milk. Mix until just combined.
Gently fold in the blueberries.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or non-stick spray.
Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface. Flip and cook for another 2 minutes until golden brown.
Stack the pancakes. Top with non-dairy whipped cream and drizzle with the blueberry compote and maple syrup.

*You can substitute the avocado oil with an alternative vegetable oil or coconut oil

*You can substitute turbinado sugar for coconut sugar in the blueberry compote

*Have fun with your toppings! You can add nuts, hemp seeds, vegan hazelnut butter, and non-dairy whipped cream just to name a few!