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Gluten-Free Blueberry Pancakes with Caramelized Bananas

['2 tablespoons chia seeds', '2 1/2 cups rolled oats', '2 overripe bananas', '3 tablespoons maple syrup', '2 tablespoons coconut oil, plus more to cook', 'Pinch of salt', '1 cup blueberries', '4 bananas, cut into 3/4-inch-thick slices', '1 tablespoon coconut oil', '3 tablespoon maple syrup', '1 teaspoon ground cinnamon']

Start by putting the chia seeds into a mug with 3/4 cup water. Let this sit for 20 minutes until the seeds expand to a gel.
Place all the other ingredients, except the blueberries and the chia mixture, into a food processor with a scant 1/2 cup water and blend until you have a smooth batter. Transfer the mixture to a bowl and stir in the blueberries, then the chia gel.
Heat a nonstick frying pan with the coconut oil, maple syrup and cinnamon over medium-high heat until it is all really hot and bubbling. Add the banana slices; they should sizzle the moment they hit the pan.
Reduce the heat and cook for 2–3 minutes, stirring occasionally to make sure the slices are fully coated and cooking evenly. When they're done they should be soft, gooey and coated in a caramelized deliciousness! Transfer to a bowl and keep warm; wipe out the frying pan.
Oil the pan with a little coconut oil. Place over high heat until it's really hot. Now simply add 2 heaping tablespoons of batter to the pan for each pancake, use a spoon to shape into an even round and let it cook for about 2 minutes per side, flipping it over once. Repeat for each pancake, until all the batter has been used, keeping them warm in a low oven until you’re ready to eat. Serve pancakes with maple syrup and the caramelized bananas.

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