Add all the blueberries into a small pot along with the lemon (or lime) juice and the honey.
1 cup blueberries, 1 ½ tbsp honey, 2 tbsp lemon juice
Cook at medium-low heat, once the liquid boils allow it to simmer and gently bubble for about 4-5 minutes.
Add the dissolved cornstarch, mix and boil the liquid to activate the cornstarch. Immediately after, cool and rest until needed.
½ tsp cornstarch
Blend the ripe banana, egg, rolled oats and water until the oats have been processed into a fine texture.
1 medium banana, 1 egg, ⅔ cup rolled oats, ¾ cup water
Add the flour, vanilla extract, salt and baking powder and blend until fully incorporated.
⅓ cup all purpose flour, 1 tsp vanilla extract, ½ tsp salt, 1 tsp baking powder
Heat a non-stick pan (or a normal pan with ½ tsp vegetable oil) and add about ⅙ of the batter (the recipe makes 6 pancakes total). Turn the heat to low and cover with a lid.
½ tsp vegetable oil
Cook until the top of the pancake appears to be dry, then turn and cook until the bottom of the pancake has browned.
Repeat with the rest of the batter.
Serve oatmeal banana pancakes with honey blueberry syrup and cottage cheese.
4 tbsp cottage cheese