Let's start by making the whipped blueberry coconut cream.

You'll need to plan ahead by refrigerating a can of coconut cream overnight so that the cream is completely firm when ready for use.

Start by adding the fresh blueberries to a sauce pan with a touch of water (1 tablespoon is more than enough).

Cook on low for 2-3 minutes, until you have a deep blue, thick pot of goodness.

Let that cool, and let's move onto our coconut cream.

Add the firmed coconut cream into a bowl. If there is liquid left in the can, do not pour it into the bowl.

Using a hand mixer with a whisk attachment, beat the cream on low for 5-6 minutes, or until the coconut cream starts to break down.

Continue whipping until you have a light and fluffy whipped cream finish. Next add the vanilla extract, and cooked blueberries, and continue whipping for another minute.

To make the pancakes, all you have to do is add the bananas, oat flour, eggs, baking soda, and chia seeds to a blender.

Then blend until smooth. Heat a non-stick or lightly oiled pan, and pour the batter to make 4-6 medium pancakes. Cook on low heat for 2-3 minutes on each side.

Enjoy each pancake with a dollop of blueberry coconut whipped cream, and/or fresh blueberries! Store the leftover cream in the refrigerator for up to 1 week! Just let it sit at room temperature until soft, when ready for use.