Oat Pancakes with Maple Fruit

These tender, golden pancakes are made with whole oats for a naturally hearty texture and subtle nuttiness. A fresh topping of sliced bananas and blueberries is gently soaked in pure maple syrup laced with cinnamon. The result is a beautifully balanced breakfast: simple, refined, and effortlessly satisfying.

Prep Time: 10 mins | Total Time: 20 mins | Serves: 2

Ingredients

For the topping

• 1 1/2 medium bananas, peel and sliced
  

• 1/4 cups fresh blueberries
  

• 1/4 cup maple syrup

• 1/4 - 1/2 teaspoon cinnamon
  

For the Pancakes

• 1/2 cup flour

  
  

• 1/4 cup instant oats
  

• 1 teaspoon baking powder
  

• 1/4 teaspoon baking soda

  
  

• pinch of salt

  
  

• 1/2 cup coconut milk

  
  

• 1 egg
  

• 1 1/2 tablespoons maple syrup
  

• 1/2 teaspoon vanilla

Instructions

Step 1

In a medium bowl, slice 1½ medium bananas into rounds. Stir in maple syrup, cinnamon, and fresh blueberries. Set aside to allow the flavors to blend.

Step 2

In a large bowl, whisk together flour, instant oats, 1 teaspoon baking powder, ¼ teaspoon baking soda, and a pinch of salt.

Step 3

In a separate medium bowl, whisk together the coconut milk, egg, maple syrup, and vanilla.

Step 4

Pour the wet mixture into the dry ingredients and stir until just combined. Let the batter sit for a few minutes to thicken and allow the oats to soften.

Step 5

Heat a lightly greased griddle or pan over medium heat. For each pancake, spoon about 2 tablespoons of batter onto the hot pan. Cook for 1 to 2 minutes on each side, or until golden brown. Flip when the edges start to set and the bottoms are browned.

Step 6

Serve the pancakes warm, topped with additional fresh fruit or a drizzle of maple syrup, if desired.