Pancake batter:

- 2 eggs
- 1 banana
- 2 cups of muesli
- 1/2 cup of almond milk
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of vanilla extract
- 1 small pinch of salt

Berry sauce:

- 1 cup of blueberries
- 1/2 cup of strawberries
- 2 tablespoons of organic vanilla powder
- 1 tablespoon of plain Greek yogurt
- 1/4 teaspoon of vanilla extract

Directions:

First things first, mix all of your ingredients together in a food processor (or blender). I turn my stove right between medium and high heat. Next, I place a small amount of olive oil in a non-stick pan, making sure that I tilt the pan in a circular motion to cover the surface area equal to the size of the pancakes I plan to make.

I use a spoon for precision to dollop my batter on the pan, and normally use anywhere from 2-4 tablespoons, depending on how big I want my pancakes. If you're cooking on low heat, you're going to want to leave your pancake on for at least a minute or two so the first side can fully cook. Cooking on medium-high heat will take less than half of the time for your first side to turn golden. All stoves cook at different rates, so I would suggest using your spatula to peek underneath so you can check and see once it is ready.

Once you've got a crisp, golden color on your first side, flip it over and cook the second and final side for the same amount of time. Cooking time will also vary depending on how thick and how big you make your pancakes. I added a sweet berry sauce on top. 

For your sauce, simply blend all of your ingredients together until you have a smooth, creamy mixture. I used a food processor to mix my pancake batter (which I like to be a little more thick) and a blender for the sauce (which I like a little more... well... saucy). Pimp out your pancakes with the sauce, any extra toppings (I used blackberries), and a side of fruit.

Bon apetite!