In need of a warm, comforting breakfast recipe that won't take ages to make? I've got you covered!
These pancakes have been a major crowd-pleaser among family, clients, and friends - and they are SO easy to prepare!
2 spotty bananas
1 cup gluten-free steel cut oats
6 tbsp plant milk of choice (I used coconut milk)
1 tbsp 100% pure maple syrup
1.5 cup wild blueberries
1 tsp extra virgin cold-pressed coconut oil (optional)
Combine bananas, oats, plant milk, and maple syrup in a blender to form batter.
Stir 1/2 cup wild blueberries into the batter. Set the other 1 cup of wild blueberries aside.
Warm coconut oil on pan (optional), and pour the batter on pan to make your desired level of pancake thickness and size.
Cook pancakes, flipping halfway through, until golden brown.
For wild blueberry sauce, simply heat 1 cup of wild blueberries on medium heat in a small pot for a few minutes, until the berries start to burst and form a thick sauce. Add water to pot while heating if needed.
Top pancakes with wild blueberry sauce and maple syrup, and enjoy!
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