| 6 | 20 | 286 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 3 |
| 1 cup | Rolled oats, dry |
| 2 medium | Egg |
| 2 medium | Banana (s) |
| 1 tbsp | Coconut oil (melted) |
| 1/2 mango | Mango (pureed, for topping) |
| 1/4 cup | Blueberries (for topping) |
Combine oats, eggs and bananas and blend with a hand blender. Note: The batter will be quite thick. This is how it is supposed to be.
Melt some more coconut oil on a frying pan. Spoon 1 tablespoon batter into pan and spread out with the back of a spoon for each mini pancake. Repeat with remaining batter to make more pancakes. Remember the smaller, the more manageable the pancakes are.
Cook for 1–2 minutes or until golden. Turn and cook for 1–2 minutes or until pancakes are golden and cooked through. You should have about 20 pancakes on hand.
Top with blueberries and mango puree.
Serve! Enjoy :)
| Fruit | 1.2 |
| Grain | 0.9 |
| Meat Alternative | 0.3 |
