At the beginning of each new year, I constantly find myself entertaining thoughts of ”firsts.” Yesterday was my first hike of 2013 (and Adam and Harley’s too!). Now that I’m getting over this energy zapping cold (WOOHOO!!), today I had my first gym session of the year. And a few days ago, I whipped up my first pancake recipe of 2013:

These pancakes are full of goodness — blueberries high in antioxidants, bananas loaded with potassium, and fiber-full oats. I topped them with a bit of drizzled honey, which added the perfect touch to these fluffy pancakes.

Blueberry, Banana -n- Oats Pancakes

Foodie Loves Fitness

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Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 373 kcal

Ingredients

1/2 cup old fashioned oats
1/2 cup fresh blueberries
1/2 medium banana
3/4 cup unsweetened almond milk
1/4 cup all-purpose flour
1/2 TBSP baking powder
A sprinkle of salt

Instructions

Puree the almond milk and oats in a blender or food processor.
Add the banana, flour, baking powder, and a sprinkle of salt and puree for about 15 seconds more.
Let the batter rest for a few minutes. In the meantime, heat a large saute pan coated with cooking spray over medium heat.
Spoon batter into the pan, forming 4 medium pancakes. Evenly spread blueberries onto the pancakes, gently pushing them into the batter. Optional: Keep a bunch of blueberries aside for garnish on top.
Cook until lightly browned on each side, around 5 minutes each.
Top pancakes with honey, butter, syrup, or whatever you desire.