Banana oat pancakes with blueberries
Packed with oat fiber and fruity goodness, these pancakes make a great breakfast or even a light dessert. They are sweet and spongy, delicious topped with plain yoghurt, fresh fruit and a hint of honey.
Ingredients
- 1 1/2 cups oats or oat bran gluten free if necessary
- 1 large banana
- 1/2 cup milk of choice
- 2 large eggs
- 1 tbsp honey or replace with sweetener of choice
- 1 tsp baking powder
- 1 cup fresh or frozen blueberries optional - the pancakes are still delicious without them
- fresh fruit for serving, e.g. more blueberries and banana slices or fresh strawberries
Instructions
- Add all the oats, banana, milk, eggs, honey, and baking powder to a blender and blend until completely smooth. A powerful blender like Nutribullet is ideal. See notes below if you want to make the batter in advance.
- Spray a non-stick pan lightly with cooking spray and heat to medium. When the pan is warm, use a serving spoon to pour batter into the pan. Place a few blueberries (if using) on each pancake and let it cook for 1 - 2 minutes (until bubbles start forming on the surface), then flip over and cook for another minute.
- Continue until the batter is finished, then serve with the additional fruit, and optionally some Greek yoghurt + a drizzle of honey. If serving as a dessert, try topping a scoop of frozen yogurt or a spoon of fresh whipped cream.
Notes
Nutritional information: Each serving (1/4 of the recipe) provides 224 kcal, 4.7g fat, 38.8g carbohydrate, 4.8g fiber, and 8.5g protein.
NOTES:
If you make the batter in advance, it will thicken. This is no problem, your pancakes will work well, but DO NOT add extra milk to the batter to thin it out - the pancakes will break apart when you try to cook them.