Blueberry Oat Pancakes

5 from 13 votes

Blueberries are known as the king of antioxidants and pack so many nutritional benefits! These blueberry pancakes are freezer-friendly and great for baby-led weaning!

Prep Time3

Cook Time5

Total Time8

Course: Breakfast

Cuisine: American

Servings: mini pancakes

Author: Lily Payen

Ingredients

1 medium overripe banana
¼ cup old fashioned rolled oats
¼ cup blueberries, quartered
1 egg
¼ tsp ground cinnamon
⅛ tsp vanilla extract
½ tsp baking powder
butter/oil to grease pan

US Customary - Metric

Instructions

Preheat a frying pan on low heat and add in a little butter/oil.
Blend all of the ingredients (except the blueberries) together until smooth.
Spoon out tablespoon amounts of batter and form small circles on a greased pan to cook.
Quarter the blueberries and sprinkle them on top of the pancake circles. If you prefer, you may also stir the blueberries directly into the batter before placing onto the pan.
Once bubbles begin to form, flip over the pancakes and cook for a couple of minutes on the other side.

Notes

Low heat is very important in this recipe! These pancakes can burn easily if the heat is too high, so make sure to cook on low heat. Also, be sure that your pan is preheated before adding the batter. If your pancakes are browning too quickly and aren’t cooked through in the middle, this is a sign that your heat is too high.
I love using this nutribullet blender to blend the ingredients into a smooth batter!
Use a very light layer of oil when greasing the pan, wiping away any excess. This helps the pancakes to get that smooth, brown color.

Nutrition