Description
Fluffy pancakes bursting with the sweetness of blueberries and the creaminess of bananas, perfect for a cozy breakfast.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup milk (dairy or plant-based)
- 1 ripe banana
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- Pinch of salt
- Butter or oil for cooking
Instructions
- Blend the oats, milk, ripe banana, baking powder, vanilla extract, and salt in a blender until smooth.
- Fold in fresh blueberries gently with a spatula.
- Preheat a non-stick skillet over medium heat with butter or oil.
- Pour about 1/4 cup of batter for each pancake and cook until bubbles form, then flip and cook until golden brown.
- Serve warm with additional blueberries and maple syrup on top.
Notes
Store leftover pancakes in an airtight container for up to three days, or freeze for up to two months. Reheat in a toaster or microwave.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 7g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg