Nutritional Wisdom with Carly Pollack

Blueberry & Banana Breakfast Hotcakes

Naturally Sassy

2 ripe bananas
1/2 cup blueberries
1 cup gluten free oats
1 cup almond milk
1 tsp vanilla essence
4 tbsp Grade B maple syrup
4 tbsp almond butter
4 tbsp melted coconut oil

The night before: Mash the bananas until a smooth paste. In a bowl, combine the almond milk, vanilla essence, syrup and oats. Leave overnight! In the morning: Add a tablespoon of coconut oil to a frying pan, and once melted, add a few large dollops of the mixture, flattening it down into a circle and pressing a few blueberries in the middle. Let it cook for around 4 minutes on each side until beautifully golden. To make the almond butter sauce: Simply mix all the ingredients stated! Repeat with the rest of the batch. Stack with banana slices, fresh blueberries and the almond butter sauce.

2 servings