Instructions

1. For the pancakes, place water, milk, coconut oil, flaxseed, and agave nectar in a mixing bowl, whisking until smooth and combined. Next, sift flour, baking powder, ground cinnamon, and sea salt over the wet mixture, mixing everything together gently until there are no large dry pockets.
2. Fold blueberries into the batter until incorporated, then set batter aside to rest for 5 minutes while you prep the blueberry topping.
3. For the topping, in a saucepan over medium-high heat, place blueberries, agave nectar, and half of the water, bringing mixture to a boil. Adjust heat to medium-low, and simmer for 10 minutes. (you can start making pancakes during this time)
4. Once the blueberries have broken down, whisk remaining water and arrowroot starch together then add to the saucepan and simmer for another 3 to 5 minutes, or until the mixture thickens. Then turn heat off, until ready to serve.
5. Pour pancake batter onto a oiled, flat skillet heated to medium, in 5-inch circles. When many bubbles start coming out of the top (approx 2-3 minutes) flip the pancake over and cook for 2-4 more minutes or until desired darkness.
6. Repeat with remaining batter until all is used up. Serve warm and topped with the blueberry compote, plus some powdered sugar if you want to get fancy!