Postpartum Breakfast-Oatmeal Blueberry Pancakes

There could not be an easier, heartier pancake recipe out there. This one packs a punch of whole grains, good healthy fats from the egg and coconut oil and one of the most antioxidant rich fruits on planet earth-blueberries. Choose organic + gluten free wherever possible.

Ingredients:

1C Oats, 2Tbsp coconut oil, 1 large egg, 1.25C all purpose or oat flour, 1/2tsp baking soda, 1/2tsp baking powder, 1tsp cinnamon, 1/2tsp vanilla extract, 1C 2% cows milk or unsweetened almond milk (hemp or cashew milk will also work well here). 1.5C frozen blueberries

Mix all dry ingredients together. While you’re doing this, warm the coconut oil either on a warm stove top or in the microwave just enough to melt it. Mix all wet ingredients into the bowl. Let batter sit for @ least 1 hour, so the oats can soften. Can put batter in fridge overnight to serve for breakfast tomorrow! Just before cooking on a hot pan or griddle, add the blueberries to the batter and fold them in-being careful not to crush the blueberries.

Use coconut oil in the hot pan to cook each pancake to crispy outside edges.

Serve warm w/ either raw honey, raw coconut nectar (my personal fav) or good quality maple syrup. For extra protein, top with greek yogurt. Yum!

Enjoy!