Vegan Cinnamon Banana Blueberry Pancakes

A food blog is not a food blog until there's a banana pancake recipe on it, am I right? It's so basic, we know, but you can't go wrong with some good banana pancakes so it makes sense that every blogger and their mother has some sort of take on the classic breakfast staple. Today we will finally earn our food blog blue checkmark since we've got a healthy, easy, tasty banana pancake recipe for all the vegan (and non-vegan) pancake lovers out there!

Ingredients:

1 banana, spotty and ripe

1/2 cup oats, ground up

1/4 cup oats, whole

1 tbsp flax seed

1/2 cup almond milk (or any plant-based milk)

Roughly 1/4 cup frozen blueberries

As much cinnamon as your heart desires (mine desires a boat load)

1 tsp baking soda

Coconut oil or vegan butter for cooking

Instructions:

Start by blending up 1/2 cup of oats in a blender until it becomes flour-like. It is very okay if it still has some chunks; we will be adding more chunky oats later on, anyway.

Add all the rest of the ingredients into the blender and blend until you achieve a slightly runny consistency. Then stir in the rest of the oats in their whole form to make it a true, hearty banana oat pancake.

Grease a pan and scoop in large spoonfuls of the batter over low-medium heat. (Always start low and work your way up as needed so you don't burn the oil or the pancakes right off the bat... It took me a while to figure that one out...)

If you want to make them blueberry pancakes (which you should), throw a few frozen blueberries onto each pancake before flipping. This is totally optional, but either way you will want to wait until you see some bubbles forming in the batter before flipping to the other side.

Stack those little cakes up on your nicest plate, drizzle them in maple syrup, apple sauce, more cinnamon, or whatever you like to dress your pancakes in, and enjoy! (Bonus points if you try really really hard to make them look all artsy and too pretty to eat like we did!!!!)