Banana Oat Pancakes with Blueberry Sauce 


Makes: 4           Serving size: 2


2 ripe bananas

1 cup frozen blueberries 

1 pasture-raised egg (if you're vegan or have a sensitivity to eggs replace it with a flax egg or leave it out all together and only add about 1/4 cup of oat flour)

1/2 cup gluten-free oat flour (you can make this by blending 1/2 cup of gluten-free old fashioned oats until fine)

2 Tbsp. ground flaxseed 

2 tsp. ceylon or saigon cinnamon

Pinch of Himalayan salt 


1. Place frozen blueberries in a small pot and cover on low heat. That's it! Blueberries will cooked down into a delicious sauce. 

2. In a large bowl, mash bananas with a fork until there are no chunks. Mix in the egg. 

3. In a separate bowl, mix oat flour, ground flaxseed, cinnamon, and salt. 

4. Add dry ingredients to wet & mix. 

5. Add avocado oil to the pan cook until lightly brown on each side and cooked through. 

6. Top off with the blueberry sauce. 

pro tip:

I like to top my pancakes off with a little raw almond butter, an egg on the side, and 1/4 of an avocado for some extra protein and healthy fats!

My favorite pancakes! And I love that it helps me use my browning bananas (no food waste here!). The cinnamon inside gives them so much flavor and then topped with the blueberry sauce, OMG. The blueberry sauce is great because even if you still use a little maple syrup you don’t need as much because the blueberries are so sweet. So let’s recap: gluten-free, more nutrients, more flavor, less sugar!



Vegetarian, Gluten-free, Dairy-free