- ½ a ripe banana
- 1 egg
- ¼ cup quick oats
- ¼ cup fresh or frozen BC blueberries
- Sprinkle of cinnamon
Place the banana in a bowl and mash with the back of a fork. Add egg and mix completely. Add oats and stir. Sprinkle cinnamon on the batter if desired. Add blueberries and gently fold through batter.
Pour batter onto heated non-stick pan that has been sprayed lightly with olive oil. Cook pancakes on medium low heat until golden brown, about 3- 4 minutes. Flip and cook the other side until done.
Serve on own or topped with blueberry compote.
Yield: 3 medium pancakes. Serves two kids or 1 pretty hungry adult.
Tip: Double the recipe and keep extra in refrigerator for healthy snacks. Can eat cold or warm first in microwave.