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Crush the bananas with a fork. Stir in the eggs. Add the oats and baking powder. Season with a pinch of cinnamon, 1tl stevia, ½tl vanilla extract and a pinch of salt. Mix everything until smooth. Fry the pancakes in a pan with coconut oil.
Meanwhile, heat the blueberries in a saucepan with 1 tbsp sugar and a splash of water. Simmer over medium heat for a few min. Add a bit of vanilla and cinnamon here as well, if necessary, for extra flavor.
Divide the pancakes among plates and top with coconut yogurt, warm blueberries and toasted almond flakes.
Ingredients
for
2
persons
person
2 bananas
60g oatmeal
2 eggs
1tl baking powder
pinch of salt
pinch of cinnamon
1/2tl vanilla extract
1tl stevia
100g blueberries
1 tbsp sugar
200g coconut yogurt
40g toasted almond flakes
coconut oil (for frying)
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20
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Crush the bananas with a fork. Stir in the eggs. Add the oats and baking powder. Season with a pinch of cinnamon, 1tl stevia, ½tl vanilla extract and a pinch of salt. Mix everything until smooth. Fry the pancakes in a pan with coconut oil.
Meanwhile, heat the blueberries in a saucepan with 1 tbsp sugar and a splash of water. Simmer over medium heat for a few min. Add a bit of vanilla and cinnamon here as well, if necessary, for extra flavor.
Divide the pancakes among plates and top with coconut yogurt, warm blueberries and toasted almond flakes.
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Crush the bananas with a fork. Stir in the eggs. Add the oats and baking powder. Season with a pinch of cinnamon, 1tl stevia, ½tl vanilla extract and a pinch of salt. Mix everything until smooth. Fry the pancakes in a pan with coconut oil.
Meanwhile, heat the blueberries in a saucepan with 1 tbsp sugar and a splash of water. Simmer over medium heat for a few min. Add a bit of vanilla and cinnamon here as well, if necessary, for extra flavor.
Divide the pancakes among plates and top with coconut yogurt, warm blueberries and toasted almond flakes.