Blueberry Banana Oat Pancakes
I recently discussed muffins as the hero of all foods in the motherhood space; Easy to make, a bunch can be made at once and they freeze and thaw spectacularly well. Pancakes are like the cousins to muffins that come in close second. They are equally yummy, straightforward to whip up in the morning (or afternoon or evening) and create lots of leftovers or an easy meal for the whole family to enjoy.
Blueberry Banana Oat Pancakes
Easy, delicious pancakes with simple pantry ingredients. No sugar added and beautifully colored and sweetened with blueberries!
Servings: 24 Mini pancakes (1/8 cup)
Equipment
- Griddle or flat bottomed non-stick pan
- Spatula
- Mixing bowl
- Measuring cups and spoons
- Blender or small food processor
Ingredients
- 2 Bananas Ripe, medium size
- 3 Eggs
- 1 Cup Old Fashioned Rolled Oats
- 1/2 teaspoon Baking Powder
- 1 Pinch Salt
- 1 cup Blueberries (1/2 cup for inside batter and additional to add while cooking)
- Butter or Organic Oil Spray
Instructions
- Place bananas, eggs, oats, baking powder and salt into blender or small food processor.
- Add 1/2 cup blueberries and stir in by hand.
- Head griddle or non-stick pan over medium heat.
- Grease griddle or pan with oil spray or melted butter. Place approximately 1/8 cup of batter onto the hot pan, spacing with enough room to safely flip. Place additional blueberries onto batter per personal preference.
- Cook for approximately 3 minutes (or until batter begins to bubble and bottom side is golden brown). Flip and cook and additional 2-3 minutes (until remaining side is also golden brown).
- Remove from pan and place onto cool surface. Repeat above steps until all batter is used, greasing pan between each batch.
- Store in air tight container in the refrigerator for 3 days or place in the freezer for up to 6 months. (To thaw, place in an air-tight container overnight in the refrigerator or at room temperature for a few hours. Can be microwaved to thaw in a pinch as well).
Notes
To make gluten free: Ensure that oats are labeled “Gluten Free”
To make vegan: Substitute eggs with flax eggs (1 Tablespoon ground flaxseed mixed with 2 Tablespoons water, let sit for 5 minutes per egg)
I like to make 1/8 cup sized pancakes for my toddler (I fill half of a 1/4 cup measuring cup). They are the perfect size for little hands to hold and are easier to thaw and store. For big people pancakes, I make them 1/4 cup in size.
I don’t like to the hassle of getting my large blender out and a personal smoothie style blender, such as a Ninja, works great for these.
Serve with chopped fruit and/or yogurt (with or without fruit puree). If looking for added sweetness, serve with pure 100% maple syrup or whipped cream.
Do you have any favorite go-to recipes?
Let’s talk soon,
Al