Ready in 20 minutes

Cut this recipe in half for 2 people/2 servings/8 pancakes

This recipe makes one large batch for 5-6 people OR freeze leftovers and reheat in the toaster to be ultra prepared throughout the week!

Ingredients

• 2 c oats, ground to flour
• 1 1/2 tsp baking powder
• ¼ tsp pink salt
• ½ tsp both cardamom and cinnamon (or shake freely to desire!)
• 2 organic eggs
• 1 ⅓  c nondairy unsweetened milk (milkadamia)
• 1 tsp vanilla
• 1 mashed ripe banana
• 2 tbs olive oil/coconut oil
• 1 tbs maple syrup
• 1/2 c blueberries, fresh or frozen plus more for compote
• butter/coconut oil for cooking

Preparation

1. Warm greased skillet on medium low/medium
2. Blueberry Compote- warm frozen blueberries on low in small pot with lid on, stirring occasionally
3. Grind oats in blender until flour is achieved
4. Transfer to mixing bowl and add dry ingredients
5. In small separate bowl mash banana
6. Crack 2 eggs into banana bowl and whisk
7. Add rest of wet ingredients
8. Combine wet with dry and mix
9. Add blueberries once combined, softly
10. Grease skillet with a smear of coconut oil or butter
11. Use a 1/4 c measuring cup to pour pancakes
12. Flip after a few minutes once they have set up and bubbled
13. Regrease pan in between batches. Use a paper towel if necessary to remove excess oil
14. Topping suggestions: peanut butter, organic yogurt, sliced banana and fruit, maple syrup, grass fed butter, and/or blueberry compote. ENJOY!

Tips

Make a large batch of pancakes and freeze them for quick brekkies during the week! Just pop them back in the toaster. Your future self will thank you!