Blueberry Flourless Pancakes


  • 1 ripe banana, cut into chunks
  • 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


  1. 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.
  2. 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.