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- 1 1/ 2 cups finely ground oats
- 3 bananas
- 4 large eggs
- 1/ 2 teaspoon cinnamon
- 1/ 2 teaspoon nutmeg
- 1 cup blueberries
- 1 lemon, zested
- 1 tablespoon coconut oil
- 2 tablespoons honey
Add ground oats, bananas, eggs and spices into food processor and pulse until smooth. Transfer mixture to a large bowl. Mix in blueberries and lemon zest.
Melt coconut oil in a non-stick skillet over medium-low heat. Scoop 1/2 cup at a time of pancake batter and pour onto pan, leaving a little space between each. Cook 3-4 minutes on each side until golden brown. Flip over when tiny bubbles appear at edges of pancake. Repeat until finished with the batter, adding coconut oil as needed.
Drizzle with honey and leftover fresh blueberries. Enjoy!