Pancakes are the perfect weekend breakfast or brunch dish. These Blueberry, Banana & Oat Pancakes are such a yummy version.
The pancakes are made with yoghurt, which adds a lightness and tang. They contain very little sugar since the banana adds a lot of sweetness already. I’ve used a combination of ground oats and stoneground flour in these, but feel free to use all oat flour or a gluten free flour of your choice if needed. I love the combination of lemon and blueberries, so I’ve added a little lemon zest to the batter too, but this is totally optional.
Serve with more blueberries, banana slices, a dash of yoghurt and a generous drizzle of honey.
Since Valentines Day is only a couple of weeks away, I’ve made these Blueberry, Banana & Oat Pancakes into heart shapes. Please feel free to make the usual circular pancakes. I just can’t resist making almost everything in heart shapes at the moment.
If you’re a pancake person like me and haven’t tried my Banana Bread Pancakes or my Double Dark Chocolate Pancakes yet, you’re seriously missing out. Do give them a try, they’re absolutely delicious.
Blueberry, Banana & Oat Pancakes
Ingredients
Pancake Batter
- ¾ Cup Rolled Oats / Oat Flour Ground
- 1 Cup All-Purpose/Cake Flour
- 1 Large Banana Mashed
- 1 Large Egg
- ½ tsp Vanilla Extract
- 1 Cup Plain Yoghurt
- 1 Tbsp Unrefined or brown sugar
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- Zest of approx. 1 Lemon Optional
- 1 Cup Fresh Blueberries
Toppings
- 1 Banana Sliced
- Reserved blueberries
- Honey for drizzling
Instructions
Pancake Batter
- Note: If using oat flour, not rolled oats, skip the next step
- Place the oats into a food processor and blitz until resembling a rough flour. Then add the flour and blitz together
- In a mixing or batter bowl, add the banana and mash it well. Then add the egg, vanilla and yoghurt and mix to combine
- Next, add the lemon zest if using, followed by the sugar
- Add the flour, ground oats/oat flour, baking powder, baking soda and salt. Mix until well combined, then set aside to sit for 5 – 10 minutes
- Heat a non-stick pan to medium heat. Add around 2 – 3 tablespoons worth of batter per pancake to the pan (this will depend on the size you want). Depending on the size of your pan, you can do a few at a time, just don't crowd the pan as it will make it harder to turn the pancakes
- Once you've added the batter to the pan, add a few blueberries per pancake. When you start to see bubbles on the surface, it is time to turn the pancake. Cook for another 1 – 3 minutes on the other side, taking care not to burn them
- Note: keep the heat on medium to low-medium. If the pancakes brown too fast on the outside the middle might still be raw.
- Tip: remove the first pancake and tear it down the middle to ensure it is cooked through. This will guide the time your pancakes need on the second side. Cooking time depends on your pan, the size of your pancakes and your stove
- Cook your pancakes in batches until you've used all the batter. Reserve any leftover blueberries for serving
- Serve with sliced banana, any leftover blueberries and yoghurt, and a drizzle of honey
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