Serve these delicious egg-free whole grain pancakes with sunflower seed butter and pure maple syrup. I use sprouted (certified gluten-free) organic oats for better digestibility.
Ingredients
1½ cups
rolled oats
1 teaspoons
baking powder
¼ teaspoons
baking soda
¼ teaspoons
sea salt
½ cups
water
1 tablespoons
avocado oil
1 tablespoons
maple syrup
2 medium
bananas
(ripe)
½ cups
fresh
blueberries