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	Cook Time
10 mins	10 mins
Total Time	Serves
20 mins	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

1. In a medium bowl, slice 1 1/2 medium bananas into rounds. Stir in maple syrup, cinnamon, and fresh blueberries. Set aside to allow the flavors to blend.

   
   

2. In a large bowl, whisk together flour, instant oats, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and a pinch of salt.

   
   

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

   
   

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.

   
   

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.

   
   

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