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Blueberry pancake stack

This recipe makes about 12 pancakes. This was one of the first recipes I created for this book, and is still one of my favorites. I started coking these to fuel my running when I was training for a half marathon, and they’ve become a weekend staple ever since. A thick stack of them is my dream breakfast, especially when they’re piled high with Caramelized Banana Bite, some extra maple syrup and a big dollop of homemade Crunchy Cacao & Almond Butter. There’s really nothing about these that tastes healthy: they feel totally delicious and indulgent.



  • 2 tablespoons chia seeds
  • 2 1/2 cups rolled oats
  • 2 overripe bananas
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut oil, plus more to cook
  • Pinch of salt
  • 1 cup blueberries


  1. Start by putting the chia seeds into a mug with 3/4 cup water. Let this sit for 20 minutes until all the seeds expand and form a gel.
  2. Place all the other ingredients, except the blueberries and the chia mixture, into a food processor with a scant 1/2 cup water and blend until you have a smooth batter.
  3. Transfer the mixture to a bowl and stir in the blueberries, then the chia gel.
  4. Oil a nonstick frying pan with a little coconut oil. Place over high heat until it’s really hot.
  5. Now simply add two heaping tablespoons of batter to the pan for each pancake, use a spoon to shape into an even round and let it cook for about two minutes per side, flipping it over once. Repeat for each pancake, until all the batter has been used, keeping them in a low oven until you’re ready to eat.

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