Blueberry Banana Oatmeal Pancakes
Fluffy, wholesome, and bursting with natural sweetness, these Blueberry Banana Oatmeal Pancakes are the perfect healthy breakfast to start your day. Made with a blend of rolled oats and all-purpose flour, these pancakes offer a hearty, fiber-packed base, while ripe bananas lend a luscious, fruity flavor. Juicy blueberries are folded into the batter, ensuring every bite is bursting with a pop of sweetness. Lightly spiced with cinnamon and sweetened with just a touch of maple syrup, this recipe is both nutritious and indulgent. Quick to prepare, these golden pancakes come together in just 25 minutes and can be customized with your favorite toppings—think fresh fruit, more syrup, or a dollop of yogurt. Whether you stick with classic dairy or go for non-dairy milk, these easy and versatile pancakes are a crowd-pleaser that will make your mornings extra special.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon
- 1 large Ripe banana
- 1 large Egg
- 0.75 cup Milk (dairy or non-dairy)
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Fresh blueberries
- 1 tablespoon Butter or oil (for cooking)
- Optional toppings (e.g., extra blueberries, banana slices, maple syrup)
Instructions
Place the rolled oats in a blender or food processor and blend until they form a fine flour-like consistency.
In a large mixing bowl, combine the oat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon. Mix well.
In a separate bowl, mash the ripe banana until smooth. Add the egg, milk, maple syrup, and vanilla extract, and whisk until fully combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix the batter.
Fold in the fresh blueberries, stirring gently to distribute them throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake, spacing them apart to prevent sticking.
Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set. Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with optional toppings like extra blueberries, banana slices, and a drizzle of maple syrup.
Nutrition Facts
Calories |
1139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1553 mg | 68% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 65.4 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 338 mg | 26% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1360 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
