Heat a griddle, skillet or cast iron pan on medium-high heat. Using a paper towel, rub on a bit of the medicated oil to grease the pan. Each pancake takes about 7-8 minutes total to cook, so if you can only fit one pancake on your griddle, use 2 pans at once to reduce the total cooking time.
In a blender, mix together the oats and 1 cup (240 milliliters) of almond milk. Add about a tablespoon of the medicated coconut oil to the blender. Mix in a large banana, baking soda and baking powder. Blend on medium for 30 seconds- 1 minute until a thick batter forms. The batter should have a thick consistency, so when you drop the batter on the griddle, the batter will slowly form into a circle shape.
When your skillet is evenly pre-heated (around 10-12 minutes if you are using cast iron), drop 1/4 cup of batter on the heated pan, and lightly spread the batter with the back of the spoon to make a round.
Cook until some bubbles of the batter start to form- about 5-7 minutes. You may need to adjust the heat to medium-low so the surface of the pancake does not burn.
This vegan recipe contains no egg, so remember to keep in mind that these pancakes cook slow compared to other traditional pancake recipes.
Once the pancakes are ready, carefully flip with a spatula, and cook until browned on the underside, about 4-5 minutes more.
You may want to keep them warm in oven while you finish cooking the other pancakes.
Continue with more oil and the remaining batter. I usually make 4 larger sized pancakes.
Combine 1 cup of the blueberries, water, maple syrup, the remaining medicated coconut oil and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.
Serving Size 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.