Step 1

Put the oats, banana, JUST Egg, baking powder, salt, milk, oil and vanilla in a blender and blend until smooth. Add the flour and blend on low until just combined, careful not to overmix or you’ll have tough pancakes. Finally, add the blueberries and pulse briefly. Let the batter rest for 10 minutes, giving the oats time to absorb liquid and soften. Note: We like using a bit of all-purpose flour in this recipe; it makes the pancakes fluffy, and you still get the oats’ nutritional benefits. Feel free to omit the flour and use a full cup of oats.

Step 2

Preheat a large nonstick or well-seasoned cast-iron skillet over medium heat. Once hot, add a bit of oil and spread with a pastry brush or paper towel to lightly coat the pan.

Step 3

Pour in ¼ cup of batter (see note). Cook for 2 to 3 minutes on each side and then flip. Cook for another 1 to 2 minutes then transfer to a plate. If you’ve used frozen berries, each pancake may take a minute or two longer to cook. Repeat with the rest of the batter. Makes 6 to 7 small pancakes. Note: If your pancake batter is feeling too thick at any point, add more milk or water one tablespoon at a time to thin it to your liking.

Step 4

Serve warm with your favorite toppings, like maple syrup, peanut butter and more berries.