Written by RHN, Lauren Duffell
A heart and belly happy recipe, great for breakfast, lunch, or dinner! This recipe serves two (and makes about 6 pancakes). What's your favourite time of the day to eat pancakes?
- 1 Large, Ripe Banana
- 2 Eggs
- ½ Cup quick oats
- ¼ Cup Almond or Coconut milk
- 1/8 Tsp Baking powder
- 1 Tsp Cinnamon
- 1 Cup frozen Blueberries
- 2 Tbsp Maple Syrup
- 2 Large Handfuls of Arugula (enough for 2 side salads)
- 1/3 Cucumber Diced
- Olive Oil
- Apple Cider Vinegar
- Salt, Pepper to taste
- In a small pot make a blueberry sauce: heat the blueberries, maple syrup and ¼ cup of water to a low boil, stirring occasionally
- Preheat pan to medium-low heat with a little coconut oil or ghee
- In a mixing bowl, mash the banana and add in the egg, and nut milk
- Beat the ingredients until smooth, then stir in the oats and baking powder. Let sit for 5 minutes
- When the pan is hot, make 3 inch wide pancakes out of the batter (use the ¼ measuring cup), flip once you see the bottom edge browning
- Make a simple salad of arugula and cucumber tossed in a little olive oil, apple cider vinegar, salt and pepper
- Serve pancakes and top with the blueberry sauce