Vegan Chocolate Blueberry Flapjack Delite

1 1/4 C. Arrowhead Mills organick buckwheat pancake mix
6 tbsp Cocao powder
1/2 tsp baking soda
1 tsp ground flax seeds
1/8 tsp salt
3/4 C. cooled coffee
1/2 C. blueberries
1 tsp balsamic vinegar
1/2 C. organic blueberry maple syrup
1 C. blueberries (topping)
1/2 C. agave nectar for basting

Nutrition does not include Chocolate Drizzle.

Preheat oven to 350 F. In a medium bowl, mix pancake mix, cocao powder, baking soda, ground flax and salt. In blender, combine water, 1/2 cup blueberries, and balsamic vinegar and blend until smooth.
Make a well in the dry ingredients. Add the syrup and the blueberry mixture. Stir until completely mixed. Pour into an oiled 9-inch round cake pan (I use coconut oil spray).

Bake 20-25 minutes or until a toothpick inserted in center comes out clean. While warm, flip upside down on a plate or platter. Poke holes in bottom with a toothpick and drizzle with remaining agave nectar. The holes will help it absorb the agave better.

Place blueberries on top. At this point you can serve. We thought there was something missing, so I made a chocolate drizzle. This was just the right touch for us. It added moisture and brought out the chocolaty flavor of the cake.

Chocolate Drizzle Ingredients

1/2 cup cocao powder
2 tbsp vanilla extract
agave nectar(eyeballed)

add the vanilla to the cocao then mix with agave until you reach desired consistency

Serving Size: Makes 10-12 servings

Number of Servings: 10

Recipe submitted by SparkPeople user JGALLANT151.