Blueberry Pecan Oat Cakes with Blueberry Sauce

If you don't like pecans, you can sub in almonds or walnuts.  These are so yummy for a Sunday morning breakfast, and can even be made in a big batch and warmed up individually for a quick morning breakfast throughout the week.

Ingredients

Blueberry Pecan Oat Cakes:

• 2 smashed bananas
• 1 cup old fashioned oats
• 1 tsp vanilla
• 2 eggs
• 2 egg whites
• 1/2 cup chopped pecans
• 1 cup fresh blueberries

Fresh & Healthy Blueberry Sauce:

• 1 cup fresh blueberries
• zest of 1/2 lemon
• juice of 1 lemon
• 1 TBS raw honey
• 1 tsp cornstarch

Directions

1. In a large mixing bowl, combine banana, oats, eggs, vanilla and pecans, stirring well to combine. Gently fold in blueberries and let the batter sit for ten minutes to thicken.
2. Heat a large nonstick pan and use a little butter or Pam to coat. Pour about 1/4 cup of batter for each cake and let it brown on one side before carefully flipping it over. It usually takes about 3-5 minutes over medium heat per side, but just check and flip when it looks ready.
3. In a saucepan, add all ingredients for the sauce and bring to a low boil. Stir frequently, then drizzle over cakes.
4. You can store both the cakes and the sauce in the fridge for 2-3 days in airtight containers.