Ingredients

For the blueberry and banana hot-cakes:

• 2 bananas
• 1/2 cup blueberries
• 1 cup oats
• 1 cup dairy-free milk
• 1 teaspoon vanilla essence
• 2 tablespoons coconut syrup/pure maple syrup
• For the almond butter sauce:
• 4 heaped tablespoons almond butter
• 4 tablespoons melted coconut oil
• 2 heaped tablespoons coconut/maple syrup

 

Preparation

The night before: Mash the bananas until a smooth paste. In a bowl, combine the dairy-free milk, vanilla essence, syrup and oats. Leave overnight!
In the morning: Add a tablespoon of coconut oil to a frying pan, and once melted, add a few large dollops of the mixture, flattening it down into a circle and pressing a few blueberries in the middle. Let it cook for around 4 minutes on each side until beautifully golden.
To make the almond butter sauce: Simply mix all the ingredients stated!
Repeat with the rest of the batch. Stack with banana slices, fresh blueberries and the almond butter sauce.