2 organic, pastured eggs (I like Vital Farms brand)
¼ cup old-fashioned rolled oats
3 tablespoons toasted wheat germ or flaxseed for gluten free
2 tablespoons raw, unsweetened shredded coconut
1/8 teaspoon pure lemon extract
Pinch of unrefined sea salt
Organic extra virgin coconut oil, such as Barlean’s (for cooking)
¾ cup fresh organic blueberries
Instructions
In a high speed blender (such as Vitamix) add the banana, eggs, oats, wheat germ, coconut, lemon extract and pinch of salt; process until smooth and creamy.
Lightly oil the bottom of a large skillet with coconut oil and heat over medium. Pour ¼ cup batter onto the hot oiled skillet. Gently press the blueberries into the raw batter one a time, taking care to evenly distribute them. Cook pancake for about 2-3 minutes and then flip carefully and cook on the other side until lightly browned. Repeat with the remaining batter, lightly oiling the skillet each time. Serve warm.
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