Blueberry Banana Pancakes
adapted from a recipe in The Whole Life Nutrition Cookbook (one of my favorites, worth every penny!)
1 3/4 cup gluten free rolled oats
3 tbsp flax seed
1 tsp baking powder
1/2 tsp baking soda
1 1/4 cups milk, we used almond milk (you may need a little more if your batter is dry)
2 tbsp melted coconut oil
1 tbsp maple syrup
1 banana, lightly mashed
1/2 cup blueberries, fresh or frozen
1. Grind oats into flour in a blender. Place oats, baking powder, and baking soda into a medium sized mixing bowl and stir together.
2. In a separate bowl, combine the milk, oil, syrup, and banana and stir together. Pour the wet ingredients into the dry and mix together. Add a little bit more milk if it is too dry. Don't over-mix.
3. Heat and grease your skillet. Pour batter and put blueberries on top. Cook for about 2 minutes on one side. Flip, being careful to not let the blueberries drop. Cook another 2 minutes, or until cooked through.
My batter made about 12 hearty pancakes. Enjoy!