Ingredients:

Sauce:

1 cup blueberries

1 tbsp honey

2 tbsp lemon juice (or lime juice)

½ tsp cornstarch (dissolved in COLD water)

Pancakes:

1 medium banana (ripe)

1 egg

⅔ cup rolled oats

¾ cup water

⅓ cup all purpose flour

1 tsp vanilla extract

½ tsp salt

1 tsp baking powder

1 tsp vegetable oil (optional, for pan)

Topping

4 tbsp cottage cheese (as topping)

Instructions:

For the sauce:

Add all the blueberries into a small pot along with the lemon (or lime) juice and the honey.

Cook at medium-low heat, once the liquid boils allow it to simmer and gently bubble for about 4-5 minutes.

Dissolve the cornstarch in a tbsp of COLD water, mix and boil the liquid to activate the cornstarch. Immediately after, cool and rest until needed.

For the pancakes:

Blend the ripe banana, egg, rolled oats and water until the oats have been processed into a fine texture.

Add the flour, vanilla extract, salt and baking powder and blend until fully incorporated.

Heat a non-stick pan with vegetable oil) and add about ⅙ of the batter (the recipe makes small 6 pancakes total). Turn the heat to low and cover with a lid.

Cook until the top of the pancake appears to be dry, then turn and cook until the bottom of the pancake has browned.

Repeat with the rest of the batter.