Ingredients

1 cup whole wheat flour

1 cup quick cooking oats

1 tablespoon baking powder

1/2 teaspoon salt 

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1 can coconut milk (400 mL), shaken

2 tablespoons flax or coconut oil

3 tablespoons maple syrup

1 tablespoon vanilla extract

Toppings: 

1/2 cup blueberries

1/4 cup walnut pieces

1/4 cup shredded coconut

1/4 cup nut butter

Directions

In a large bowl, combine dry ingredients. Add wet ingredients, one at a time, to a well in the center of the dry batter. Stir until fluffy.

Let sit for 5 minutes.

On the stove, coat or spray a large frying pan with oil. Turn to medium heat and let sit for 1-2 minutes.

Spoon batter evenly into individual circles about the size of your fist. Sprinkle with blueberries and walnuts.

Monitor the pancakes as they cook, flipping as soon as small bubbles appear in the batter. Cook for the same amount of time on each side. 

Serve with shredded coconut and nut butter.