1 cup oatmeal (I blend/grind ½ a cup of my old-fashioned oats and the other ½ cup I keep as is)
2 medium-size bananas – fresh and nicely ripe
1 tsp. vanilla extract
½ cup fresh blueberries
Coconut oil for oiling the pan
First, mix the oats, bananas, eggs, and vanilla (I like to use my hand mixer but a whisker will also do the job.)
When the mixture is smooth, add the blueberries and mix gently. You don’t want to mush them.
Preheat the pan with a little bit of coconut oil.
In the hot pan (medium-high heat) place the batter in the pancake rings, or place loosely with a spoon.
Cook on both sides until golden and the batter is cooked.
That’s it! Serve and enjoy.
Gluten and Sugar-Free
5 pancakes (4-inch ring)
These easy breezy pancakes are so good, and it doesn’t get much easier than this. They definitely got my daughter’s and husband’s thumbs up and high score, and believe me, they are usually pretty stingy with their praises about my alternatives to old-time favorites.
Perfect for a healthy breakfast or a late morning snack. Oh, what the heck, even for a light dinner!