Banana & Blueberry Pancakes

If you want a healthier pancake Tuesday, try these!  They can be gluten, egg and dairy free too!

These are easy to make and are great in the school lunchbox or as a delicious brunch.  The main ingredient is Oats.

Ingredients:

100g oats

50g chopped pecan nuts (optional)

1 tsp. baking powder

Pinch salt

1 ripe banana

150ml nut milk (or dairy)

200g blueberries

Coconut oil to fry

To serve: 2 bananas, sliced 1 tbsp. butter (coconut oil if vegan) 1 tbsp. chopped pecan nuts 1 tbsp. maple syrup

Directions:

1.Grind up the oats in a food processor to a powder.

2. Put the oats in a bowl with the baking powder, nuts and salt.

3.Blend the banana with the milk in a processor

4. Mix the liquid with the oats and stir to blend.

5.Heat 1 tsp. coconut oil in a non-stick pan over a medium heat. Drop 1 large tbsp. of the mixture onto the pan for each pancake, cook 3-4 at one time.

6. As you begin to see air bubbles appear from the base of the pancake, push 3-4 blue berries into the half cooked pancake and turn them over, fry for another 1-2 mins.

7.Repeat step 5 & 6 until all pancakes are cooked, place in a warm oven to keep warm.

8. To cook the bananas, melt the butter in a pan, add banana slices and cook until they just begin to caramelise.

9. Serve 3 pancakes per person, topped with the caramelised bananas, natural yoghurt, berries & maple syrup and enjoy!