Bart's Recipes
Peel the ripe banana and break it into pieces. Put the banana together with the eggs, oat flour, and quark into a blender or food processor. Mix on high speed until you have a smooth batter. Let this batter rest for several minutes in the mixing bowl so the oat flour can absorb the liquid well and the batter can thicken slightly.
Heat a small knob of coconut oil in a large frying pan over medium-high heat. Pour small portions of the batter into the hot pan to form several thick pancakes. Fry the pancakes for approximately two to three minutes per side until the top begins to set and the bottom is golden brown and cooked.
Remove the cooked pancakes from the pan with a spatula. Arrange them neatly on a plate and stack them in a rising tower.
Distribute the blueberries over the warm stack of pancakes. Spoon the cashew butter on top so it can melt slightly from the heat and run down the sides. Finally, sprinkle the cinnamon over the dish and serve immediately.
