1 cup blueberries
1 tbsp honey
2 tbsp lemon juice (or lime juice)
½ tsp cornstarch (dissolved in COLD water)
1 medium banana (ripe)
⅔ cup rolled oats
¾ cup water
⅓ cup all purpose flour
1 tsp vanilla extract
½ tsp salt
1 tsp baking powder
1 tsp vegetable oil (optional, for pan)
4 tbsp cottage cheese (as topping)
For the sauce:
Add all the blueberries into a small pot along with the lemon (or lime) juice and the honey.
Cook at medium-low heat, once the liquid boils allow it to simmer and gently bubble for about 4-5 minutes.
Dissolve the cornstarch in a tbsp of COLD water, mix and boil the liquid to activate the cornstarch. Immediately after, cool and rest until needed.
For the pancakes:
Blend the ripe banana, egg, rolled oats and water until the oats have been processed into a fine texture.
Add the flour, vanilla extract, salt and baking powder and blend until fully incorporated.
Heat a non-stick pan with vegetable oil) and add about ⅙ of the batter (the recipe makes small 6 pancakes total). Turn the heat to low and cover with a lid.
Cook until the top of the pancake appears to be dry, then turn and cook until the bottom of the pancake has browned.
Repeat with the rest of the batter.