2 T. mild-flavored extra virgin olive oil, divided
½ large ripe banana
1 c. rolled oats
1¼ c. unsweetened almond milk
1 T. pure maple syrup (Sugar-free) (+ more to serve)
1½ t. baking powder
1 t. pure vanilla extract
2 t. ground cinnamon
1½ c. blueberries, divided
1 c. sliced strawberries, to serve
Preheat your oven to 375°F and grease a small, rimmed baking sheet with a tablespoon of olive oil.
In a blender or a food processor, combine the remaining olive oil, banana, rolled oats, almond milk, maple syrup, baking powder, vanilla extract, and cinnamon.
Blend until thick and smooth.
Pour the pancake batter onto the greased sheet pan and top with one cup of the blueberries.
Place in the preheated oven and bake until the batter is set in the center, slightly puffed up, and golden brown around the edges, approximately 20-25 minutes.
Remove from oven and cool for 10-15 minutes before slicing.
Slice into 4 squares
Serve immediately with additional maple syrup, the remaining blueberries, and fresh, sliced strawberries, if desired.
I used an 8×8 cake pan which increased the baking time by 3 minutes. A smaller cookie sheet with an edge is ideal as the batter will spread out a little more. Cooking times will vary check center with a toothpick.
- Category: breakfast
- Method: Bake
- Cuisine: American
- Serving Size: 1 square