Recipe courtesy of Tia Mowry
30 min
30 min
10 pancakes
30 min
30 min
10 pancakes


  • 1 cup old-fashioned rolled oats
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon cinnamon 
  • 1/2 teaspoon fine salt 
  • 1/4 teaspoon freshly ground nutmeg
  • 2 ripe bananas
  • 3 large eggs, lightly beaten 
  • 2 teaspoons honey 
  • 1 teaspoon vanilla extract 
  • 2 tablespoons unsalted butter 
  • 1 cup blueberries 
  • 1/2 cup toasted coconut flakes, optional 
  • Maple syrup, for serving 


Watch how to make this recipe.

Preheat the oven to 200 degrees F.

Add the oats to a food processor and process until they resemble coarse flour. Add the baking soda, cinnamon, salt and nutmeg. Pulse a few more time to mix together.

Mash the bananas in a large bowl until smooth. Add in the eggs and mix well, then add the honey and vanilla and stir. Add the dry mixture to the wet and fold with a rubber spatula until a batter forms.

Put a griddle on medium heat and grease with some of the butter. Drop 1/4 cup of the batter per pancake onto the griddle. Cook the pancakes on each side until golden brown, 2 to 3 minutes per side. Transfer to the warm oven and continue with the remaining batter, adding more butter when needed.

To make the berries, set a dry saute pan over high heat. Add the blueberries and swirl the pan to avoid sticking. Heat until the berries are just starting to change to a deep purple color and beginning to blister and open.

Pour the berries over the pancakes and sprinkle with the coconut if using. Drizzle with the syrup. Serve immediately.

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