US
Blueberry oat pancakes
Prep and cooking time
15mins
Complex carb portions, per serving
1
Freezable
Ingredients
Serves: 4
Method
If you have a blender, blend the bananas, eggs, oats, and 1⁄2 tsp of salt until smooth. If not, use a fork to roughly mash the bananas. Add the eggs, oats, and salt. Stir to combine until smooth.
Heat 1⁄3 tbsp of the butter in a frying pan, over medium heat. It should melt quickly but make sure it doesn’t brown.
Pour the batter into the pan to desired size (approximately 10-12cm), roughly 1cm thick, to make 8 pancakes. Scatter the blueberries on top.
When bubbles start forming on the top, flip with a spatula. Reduce heat slightly and cook until both sides are golden brown. Repeat until all batter is used up.
Top with yoghurt or cottage cheese and sprinkle with nuts (if using).
Second Nature special tip
For a lighter fluffier pancake, blend the oats into ‘oat flour’ before adding to the mixture. Additionally, instead of cooking the mixture in a pan, you can add ½ tsp baking powder to the mixture and bake in a sandwich tin for 30 minutes at 180°C/160°C fan.