PREP TIME
5 minutes

|

COOK TIME
15 minutes

|

YIELD
6 to 8 pancakes

Ingredients

• 2/3 cup milk (2% or dairy-free alternative)

• 1 large egg

• 1 cup old fashioned oats (gluten free, if necessary)

• 1/4 tsp salt

• 1 tsp baking powder

• 1 medium, ripe banana

• Cooking oil

• 1 cup blueberries

Optional Toppings

Crushed walnuts, more blueberries, sliced bananas, maple syrup, or all of the above.

Directions

• Preheat a cast iron or nonstick pan on medium to medium-high heat and coat with a thin layer of cooking oil.

• In a tall vessel add the 2/3 cup of milk, 1 egg, and 1 cup of oats. Using a stick blender, blend until the oats have been ground.

• Add the banana in chunks and blend until well combined.

• Add the 1/4 teaspoon salt, 1 teaspoon baking powder and stir well.

• Pour enough batter for a proper pancake (a little larger than the size of your palm) and place some blueberries scattered across the pancake.

• The pancake is ready to flip when air starts to escape from little holes across the pancake and the edges are no longer shiny (about 3 minutes). Using your spatula, peek underneath to see that things are browning nicely and wait a little longer if it’s not yet brown. When ready, flip!

• Let the pancake cook for another couple of minutes. Again, peek underneath to check on things. Once the pancake is brown all the way across it’s ready to remove.

• Continue this process until all the pancakes are complete, keeping the cooked cakes between two plates (the top one inverted) to keep them warm.

• Add the toppings of your choice and enjoy!