Blueberry & Banana Breakfast Hot-Cakes


For the blueberry and banana hot-cakes:
2 bananas
1/2 cup blueberries
1 cup oats
1 cup dairy-free milk
1 teaspoon vanilla essence
2 tablespoons coconut syrup/pure maple syrup
For the almond butter sauce:
4 heaped tablespoons almond butter
4 tablespoons melted coconut oil
2 heaped tablespoons coconut/maple syrup


  1. 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!
  2. 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.
  3. To make the almond butter sauce: Simply mix all the ingredients stated!
  4. Repeat with the rest of the batch. Stack with banana slices, fresh blueberries and the almond butter sauce.