Step 1

Add all the blueberries into a small pot along with the lemon (or lime) juice and the honey.

Step 2

Cook at medium-low heat, once the liquid boils allow it to simmer and gently bubble for about 4-5 minutes.

Step 3

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.

Step 4

Blend the ripe banana, egg, rolled oats and water until the oats have been processed into a fine texture.

Step 5

Add the flour, vanilla extract, salt and baking powder and blend until fully incorporated.

Step 6

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.

Step 7

Cook until the top of the pancake appears to be dry, then turn and cook until the bottom of the pancake has browned.

Step 8

Repeat with the rest of the batter.

Step 9

Serve oatmeal banana pancakes with honey blueberry syrup and cottage cheese.