We love these healthy oat pancakes with blueberries! This recipe is quick and easy, and gluten-free (if that’s your jam), and one serving makes a substantial stack (which is definitely our jam).
These pancakes are also a great use of any nearly overripe bananas you might have hanging around in the kitchen.
The recipe includes 2 of your 5-a-day (though we do recommend the other three are veg!), and of course, bananas are an excellent source of potassium and fibre.
Potassium helps control the balance of fluids in the body, and also helps the heart muscle work properly.
These are a great weekend breakfast and taste especially delicious after an early morning run, we promise.
Watch the video to see how it’s done:
Prep and cooking time: 15 mins
Serves: 4 (8 pancakes)
Halve the ingredients if you’re after a single stack. You can also use a fork to mash the ingredients.
1) Using a blender or food processor, blend the bananas and eggs, followed by the oats and salt, until well-combined.
2) Heat a frying pan over medium heat and add a bit of butter.
3) Pour batter into the pan to desired size, aiming for pancakes about 1cm thick.
4) Add blueberries straight away to the top side of the batter in the pan.
5) Once bubbles begin to form on the top, flip with a spatula.
6) Cook until both sides are golden brown.
7) Repeat until remaining batter is used up. Stack and serve with a dollop of greek yoghurt and any leftover berries.
You can switch up the fruit of course, or even add some stewed fruit compote. Cottage cheese is also a good option if you’re looking for some added protein.
These are a firm favourite in our family. So easy that my 8 year old can make them without much help, just some supervision.