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- 1 cup rolled oats - 1 ripe banana, thoroughly mashed - 1 cup milk (choose between dairy or non-dairy alternatives) - 1/2 cup fresh blueberries (reserve some for topping) - 1 tablespoon honey or maple syrup (optional for sweetness) - 1 teaspoon baking powder - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt - 1 tablespoon coconut oil (or butter) for cooking You can swap rolled oats with quick oats. Just remember, the texture may change slightly. If you don’t have a banana, try unsweetened applesauce. It adds moisture and sweetness. For milk, almond or oat milk works great. You can also skip sweeteners if your banana is very ripe. Each pancake has about 150 calories. They are rich in fiber and protein. Blueberries offer vitamins C and K, while bananas add potassium. The oats provide whole grains for energy. This meal is not just tasty; it’s good for your body too! {{ingredient_image_2}} First, take 1 cup of rolled oats. Place them in a blender or food processor. Blend on high speed until the oats become a fine flour. This oat flour is the base for your pancakes. It gives them a nice texture and flavor. In a large bowl, add the oat flour, 1 teaspoon of baking powder, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Whisk these dry ingredients together until mixed. In another bowl, mash 1 ripe banana. Add 1 cup of milk and 1 tablespoon of honey or maple syrup if you want it sweeter. Mix until smooth. Pour this wet mix into the dry mix. Stir gently until just combined. It’s okay if some lumps remain. Now, fold in 1/2 cup of fresh blueberries carefully, so they don’t break. Heat a skillet over medium heat. Add 1 tablespoon of coconut oil and swirl to coat the surface. Use a measuring cup to pour about 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on top. Flip the pancakes and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter, adding more oil as needed. Enjoy your pancakes topped with extra blueberries and a drizzle of syrup! To make perfect pancakes, keep these tips in mind: - Use fresh ingredients: Fresh blueberries and ripe bananas make a big difference. - Don’t overmix: Mix until just combined. A few lumps are fine. - Check the heat: Medium heat is best. Too hot can burn the pancakes. - Use the right pan: A non-stick skillet or griddle helps prevent sticking. - Flip at the right time: Wait for bubbles to form before flipping. Blueberries and bananas are not just tasty; they are healthy too! - Blueberries: High in antioxidants, they help protect your body from damage. They also support brain health. - Bananas: Full of potassium, they help regulate blood pressure. Their natural sugars provide quick energy. Together, these fruits make pancakes not only delicious but also nutritious. You can easily change the sweetness of your pancakes. Here’s how: - Use ripe bananas: The riper the banana, the sweeter the pancakes. - Add honey or maple syrup: Start with one tablespoon and adjust to taste. - Try spices: Cinnamon can add sweetness without sugar. - Add more fruit: Top with extra blueberries or sliced bananas to enhance sweetness. Pro Tips Use Ripe Bananas: The riper the banana, the sweeter and more flavorful your pancakes will be. Look for bananas with lots of brown spots for the best results. Customize Your Milk: Experiment with different types of milk, such as almond, oat, or soy, to find the flavor and texture you like best in your pancakes. Don’t Overmix: Stir the batter just until combined to keep the pancakes fluffy. A few lumps are perfectly fine! Keep Them Warm: If making multiple pancakes, keep them warm in a low oven (around 200°F or 90°C) while you cook the rest to ensure they stay fluffy and hot for serving. {{image_4}} You can easily make these pancakes vegan. Just swap the milk for a plant-based option. Almond milk or oat milk works great. Leave out honey and use maple syrup instead. This keeps the pancakes sweet and vegan-friendly. You still get the same fluffy texture and great taste. If you need gluten-free pancakes, this recipe is already a winner! Rolled oats are naturally gluten-free. Just make sure to choose certified gluten-free oats. This way, you avoid any cross-contamination. Your pancakes will be safe and delicious. Want to jazz up your pancakes? Here are some fun ideas: - Chopped nuts: Add walnuts or pecans for crunch. - Chocolate chips: Toss in some dark chocolate chips for a treat. - Spices: A pinch of nutmeg or vanilla can add warmth. - Zest: Grate some lemon or orange zest for a fresh pop. Feel free to mix and match these options. Each choice adds its own flair to the pancakes. Enjoy creating your perfect stack! To keep your leftover pancakes fresh, stack them on a plate. Place parchment paper between each pancake to avoid sticking. Then, cover the stack with plastic wrap or foil. Store them in the fridge for up to three days. This method keeps them moist and ready for a quick meal. Freezing pancakes is easy and great for meal prep. First, let the pancakes cool completely. Then, stack them with parchment paper in between. Place the stack in a freezer-safe bag. Squeeze out as much air as you can before sealing. You can freeze them for up to three months. When you’re ready to enjoy your pancakes, reheating is simple. For a quick method, use the microwave. Place a pancake on a microwave-safe plate and heat for 20-30 seconds. For a crispy finish, use a skillet. Heat each pancake on medium for about 1-2 minutes on each side. Enjoy your warm, fluffy pancakes! Yes, you can use frozen blueberries. They work well in the recipe. Just remember to add them straight from the freezer. Do not thaw them. This keeps your pancakes nice and fluffy. Frozen blueberries may burst while cooking, adding a lovely color to your pancakes. You have many options to substitute for milk. Almond milk, oat milk, or soy milk are great choices. You can even use water if needed. Each option will give a slightly different taste, but they all work well. Just choose what you enjoy most! To lower the calories, consider these tips: - Use less honey or maple syrup. - Skip the coconut oil for cooking or use a non-stick spray. - You can also reduce the oats slightly. These changes can help you enjoy a lighter pancake while still tasting great! In this blog post, we explored how to make delicious blueberry banana oat pancakes from scratch. We covered key ingredients, helpful tips, and ways to customize your pancakes. I showed you how to prepare the oat flour and mix your ingredients for the best outcome. Remember, these pancakes can be vegan or gluten-free too. Now, enjoy your new skills and get creative with flavors. With the right mix, you can make breakfast fun and healthy!

Blueberry Banana Oat Pancakes

Delicious pancakes made with rolled oats, ripe bananas, and fresh blueberries, perfect for a healthy breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 ripe banana thoroughly mashed
  • 1 cup milk (dairy or non-dairy)
  • 1/2 cup fresh blueberries (reserve some for topping)
  • 1 tablespoon honey or maple syrup (optional for sweetness)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon coconut oil (or butter) for cooking

Instructions
 

  • Start by placing the rolled oats into a blender or food processor. Blend on high speed until the oats transform into a fine flour-like consistency.
  • In a large mixing bowl, combine the freshly made oat flour with the baking powder, ground cinnamon, and salt. Whisk these dry ingredients together until they are evenly mixed.
  • In a separate bowl, mix the mashed banana, milk, and honey or maple syrup (if using) until you achieve a smooth and homogenous mixture.
  • Pour the wet mixture into the bowl of dry ingredients. Gently stir until just combined; it's okay if there are a few lumps – do not overmix! Carefully fold in the fresh blueberries.
  • Heat a skillet or a griddle over medium heat and add the coconut oil, swirling it around to evenly coat the surface.
  • Use a measuring cup to pour approximately 1/4 cup of pancake batter for each pancake onto the hot skillet. Cook for about 2-3 minutes or until bubbles begin to form on the surface. Flip the pancakes and cook for an additional 2-3 minutes until they turn a lovely golden brown.
  • Continue the process with the remaining batter, adding more coconut oil to the skillet as needed to prevent sticking.

Notes

Stack the pancakes high and top with extra blueberries and a drizzle of honey or maple syrup.
Keyword banana, blueberry, breakfast, healthy, pancakes