You are going to love these homemade pancakes! My kids love these Banana Oat Blueberry Pancakes.
Breakfast with my family as a child is one of my fondest memories. We spent many weekend mornings sitting around our kitchen table waiting for my parents to bring out plates filled with Snowmen or Mickey Mouse shaped pancakes. There were always an endless amount of home fries, sausage and bacon, too. My dad was and still is the “Pancake King” so it was important that my homemade pancake recipe tasted just as good, if not BETTER than my dad’s famous blueberry pancakes.
I added cinnamon and a small amount of vanilla extract. THEY. ARE. SO. GOOOOOOD! I also served with walnuts as they are rich in antioxidants and a great source of omega-3s. We call these my “anti-inflammatory” pancakes at home. I have been on the hunt for more foods that prevent or reduce inflammation in the body. Chronic illness seems to run rampant around here, so the more we take care of our bodies with nourishing foods, the better we will feel.
I hope you love these pancakes as much as we do! Add all of your ingredients into your blender, and voila! It’s that easy! We devoured our pancakes and saved the rest for dinner.
Banana Oat Pancakes with Blueberries
- 2 cups gluten-free oats
- 1 1/4 cup plant milk almond, coconut or cashew
- 1 large ripe banana
- 1/2 teaspoon cinnamon
- 1 tablespoon real maple syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon baking powder
- 1 large egg
- 1 cup fresh blueberries
- coconut oil for frying
- Additional blueberries and sliced bananas for serving
- Additional syrup for serving
- Add all the ingredients except for the blueberries into a blender and blend until smooth. Let sit for 5 minutes to allow the mixture to thicken.
- Heat griddle pan on medium. To test if the griddle is ready, lightly dip your hands in water and let the water drip onto the pan. If it runs off the pan, it's ready!
- Add the blueberries and fold into the batter.
- Use a measuring cup to scoop the batter out of the blender onto the griddle pan. Cook until the batter starts to bubble through and looks slightly dry on the edges. Flip and cook for 1-2 minutes.
- Serve topped with fresh blueberries, slices of bananas, walnuts and syrup.