COMBINE oatmeal, cinnamon, chia seeds, vanilla and eggs in a bowl.
HEAT 2 tsp. coconut oil in skillet on medium heat. POUR 1/4 cup batter for each pancake into skillet.
COOK for 1-2 minutes or until golden brown on bottom. SPRINKLE 1/4 cup of blueberries onto each pancake.
FLIP pancakes and COOK 1-2 minutes or until golden brown on bottom.
SERVE with remaining blueberries.
INGREDIENTS
large EGGS
2
old-fashioned oatmeal
1/2 cup
ground cinnamon
1/2 tsp.
chia seeds
1 tsp.
vanilla extract
1/2 tsp.
coconut oil
2 tsp.
fresh blueberries
1 cup
tips
Make extra pancakes for later by doubling or tripling the recipe and freezing. Once pancakes have cooled lay them on a parchment-lined baking sheet. Place sheet in freezer for 1 hour. Once frozen, remove them from the baking sheet and place inside a freezer safe bag or container. Pancakes will last up to 2 months in the freezer.
This recipe is an excellent source of choline and protein.
American Egg Board