About the Recipe
2 cups oat
1 1/4 cups vanilla almond milk
1 large ripe, banana
1/2 tsp ground cinnamon
1 heaping tbsp honey
1/4 tsp sea salt
1 tsp pure vanilla extract
1 1/2 tsp baking powder
3 large organic egg
1 cupped palm of blueberries
Place all ingredients, except egg and coconut oil in the base of a blender and blend until smooth. Add egg and pulse a few times until egg is fully incorporated.
Heat a griddle or large saute pan over medium heat and melt teaspoon or two of cocount oil. When hot pout or scoop the batter on the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides (about 2-3 minutes per side) and serve with the hot home made blueberry syrup
If batter becomes too thick to pour easily, add a tablespoon or two of almond milk to thiun.
Add the blueberries to a saucepan and heat with a little bit of coconut oil for about 5 minutes at medium heat.
Scramble the remaining two eggs to accompany your pancake