Weekend Blueberry Banana Pancake Brunch

March 14, 2018

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