Pancakes are a stable for breakfast that I used to love eating as a kid. Although I have cut down on eating the traditional version of pancakes made with flour, milk and butter, I eat a gluten-free version regularly that brings all the nostalgic memories back. Here’s how to make these pancakes:

Ingredients

• 2 bananas
• 2 eggs
• 1/2 cup of gluten free oats
• 1/2 cup of frozen blueberries
• cinnamon

Directions

1. Mash your bananas into a thick paste
2. Add in the eggs, oats and cinnamon and whisk until smooth.
3. Add in the blueberries and stir until they are distributed evenly throughout the batter.
4. Heat a tablespoon or so of coconut oil in a non-stick skillet over medium-low heat. Cook for about 3 minutes, until set. You’ll want to make sure the heat isn’t too high so they don’t burn. Cook on the other side for another 30 seconds.
5. Remove from the pan and top with maple syrup and your toppings of choice– I love peanut butter, coconut flakes and bananas on top of mine!