Looking for a delicious and healthy breakfast option? Try these Blueberry Oat Pancakes! Made with just a few simple ingredients, including ripe bananas, rolled oats, and plant-based milk, these pancakes are not only easy to whip up but also packed with flavor and nutrition. Each fluffy pancake is naturally sweetened and offers a satisfying texture, making them perfect for a cozy weekend brunch or a quick weekday breakfast. Top them with your favorite toppings, like coconut, fresh fruit, agave, or nuts, for an extra burst of flavor. Plus, they’re vegan-friendly and gluten-free, making them suitable for a variety of dietary preferences. Give these pancakes a try, and enjoy a wholesome start to your day!
Ingredients:
- 2 medium ripe bananas
- 1/2 cup fresh or frozen blueberries
- 2 cups rolled oats (GF if needed)
- 3/4 cup + 3 tbsp oat milk or any plant-based milk (sweetened or unsweetened)
- 1/4 cup pure maple syrup (optional for added sweetness)
- 1 tbsp apple cider vinegar
- 2 1/2 tsp baking powder
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp pink Himalayan salt
Instructions:
1. In a high-speed blender, combine the bananas with the rolled oats, oat milk, maple syrup (if using), apple cider vinegar, baking powder, vanilla extract, cinnamon, and salt. Blend for 1-2 minutes, until the mixture is smooth and has a thick, pourable consistency. If the batter is too thick, feel free to add a splash more milk.
2. Stir in the blueberries and allow the batter to rest for about 10 minutes. This resting period will let it thicken further. If it becomes too thick to pour, simply mix in a little extra milk.
3. Preheat a non-stick skillet or frying pan over medium-low heat. If desired, lightly grease the pan with coconut oil, or skip this step if you have a reliable non-stick surface.
4. For each pancake, pour about 1/4 cup of batter onto the pan. Cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges appear set. Flip the pancake and cook for an additional 2 minutes, until the other side is golden brown.
5. Serve your pancakes warm with your favorite toppings, such as desiccated coconut,agave, additional blueberries, and creamy peanut butter. Enjoy!
To provide the nutritional information for this recipe that yields approximately 10 medium pancakes, we can estimate the values based on the ingredients listed. Here's an approximate breakdown of the nutritional content per pancake:
Estimated Nutritional Information (per pancake, assuming this recipe makes 10 medium pancakes)
- Calories: 100-120
- Protein: 3-4 g
- Carbohydrates: 20-22 g
- Sugars: 4-5 g (includes natural sugars from bananas and maple syrup)
- Dietary Fiber: 3-4 g
- Fat: 2-3 g
- Saturated Fat: 1 g (if using coconut oil)
- Cholesterol: 0 mg
- Sodium: 100-150 mg (depends on added salt)
Notes:
- These values are estimates and can vary based on the specific brands and types of ingredients used.
- If you add toppings like coconut, blueberries, agave, or peanut butter, be sure to account for those additional calories and nutrients.
- If you use unsweetened plant-based milk and/or skip the maple syrup, the sugar content will be lower.
For precise nutritional information, consider using a nutrition calculator or app where you can input the exact quantities and brands of ingredients you use.
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