- The night before: Mash the bananas until a smooth paste. In a bowl, combine the dairy-free milk, vanilla essence, syrup and oats. Leave overnight!
- In the morning: Add a tablespoon of coconut oil to a frying pan, and once melted, add a few large dollops of the mixture, flattening it down into a circle and pressing a few blueberries in the middle. Let it cook for around 4 minutes on each side until beautifully golden.
- To make the almond butter sauce: Simply mix all the ingredients stated!
- Repeat with the rest of the batch. Stack with banana slices, fresh blueberries and the almond butter sauce.