Banana Oat Pancakes with Blueberry Compote

**For the Pancakes:** Add 1 cup unsweetened almond milk, 1 egg, a splash of vanilla extract, 2 bananas, 2 cups rolled oats, 1 tablespoon baking powder, a little salt, and a dash of cinnamon to a blender. Blend until smooth for about 30 seconds. Heat a large skillet over medium heat and once it’s heated spray a little coconut oil cooking spray. Scoop batter onto skillet and cook each side of your pancake for about 3 minutes until the edges start to bubble. Flip over and cook the other side for 2-3 minutes. Transfer cooked pancakes to a wire rack to cool a little.

**For the Blueberry Compote:** Add one pint of blueberries and one tablespoon of honey or maple syrup to a small pot on medium heat. Cook for approximately 10 minutes, stirring frequently and using the back of a spoon to mash the blueberries up and break them down. Once you have a puree, transfer it to a storage container and chill it in the fridge. Use on pancakes, toast, oatmeal, chia seed pudding, or even on its own.