Step 1

Make the flax eggs by mixing 3 tbsp ground flax seeds with 9 tbsp water in a bowl, set aside for 5-10 minutes.

Step 2

In a small bowl combine coconut milk, maple syrup, and lime juice, set aside.

Step 3

Put the dried shredded coconut into a food processor or coffee grinder and blend for a couple of seconds (skip this step if you use ground almonds).

Step 4

Combine all dry ingredients in a bowl and stir with a whisk.

Step 5

Add the flax eggs and the coconut milk to the bowl with the dry ingredients and whisk everything together until combined. Add blueberries and stir with a spoon.

Step 6

Pour this mixture into a lined sheet pan (mine measures about 8x11 inches / 20x28 cm). Use a smaller pan for thicker pancakes.

Step 7

Top with more blueberries and bake in the oven at 375 degrees F (190 degrees C) for 20-25 minutes.

Step 8

Let cool for about 5 minutes, carefully remove from the pan and cut into bars.

Step 9

Enjoy with maple syrup or any other sweetener (I used an icing which I made with Erythritol. click here for the recipe).