You really can't go wrong with pancakes and it's one of my all-time favourite breakfasts. It took me about 4 or 5 attempts to finally get this recipe right but now that I have I honestly can't stop making them!
These blueberry oat pancakes are healthy, flourless, fairly high in protein and really quick and easy to put together so I absolutely love them and you can get so creative with your toppings. You only need four core ingredients to make them (oats, eggs, banana & baking powder) and they're ingredients that you tend to always have in the fridge anyway.
I'll usually have them topped with fruit and yoghurt (i'll use plain greek yoghurt if I want to reduce the sugar content) but they're also delicious with fried eggs, bacon and maple syrup if you want to make them super hearty. I'll often make them without blueberries in the batter as well and they're just as good.
I hope you enjoy this recipe and let me know if you give it a go!!
Blueberry Oat Pancakes
- 1/2 cup rolled oats uncooked
- 3 eggs
- 1 banana
- 2 tsp baking powder
- 1/2 cup blueberries fresh or frozen
- Topping: Greek yoghurt 1/2 chopped banana and pomegranate.
- Alternatives: Maple syrup honey, cottage cheese, strawberries.
- Mix the oats in a blender or food processor for 15 seconds, or until it resembles fine flour.
- Add in the eggs, banana and baking powder and blend.
- Add the blueberries and leave the mixture to sit for 3-4 minutes if you have the time. I find the mixture thickens slightly and they turn out much better.
- Heat a medium-sized saucepan and add a drizzle of olive oil. Pour 3 tbsp of mixture into the pan for each pancake and fry on each side for around 1 minute on a medium heat. Flip, then cook the other side for about 45 seconds or until golden brown.
- Serve up with your selection of toppings and enjoy!