Blueberry-Banana Oatmeal Pancakes
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.63 out of 5 stars
(8)
Ingredients
2 servings
- 1¼ cups gluten-free rolled oats
- 2 teaspoons baking powder
- 1 tiny pinch of salt
- 1 teaspoon fresh lemon zest
- 1 ripe banana
- ½ teaspoon pure vanilla extract
- 2/3 cup unsweetened almond milk
- ½ cup blueberries
- Coconut oil for greasing the pan
- Maple syrup for serving (optional)
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Preparation
Step 1
Add all the ingredients to the blender except the blueberries, and blend until very smooth. The batter should be thick but still pourable.
Step 2
Heat a couple teaspoons of coconut oil in a large nonstick skillet over medium heat. When the oil is hot and shimmering (but not smoking!), ladle roughly ¼-cup measures of batter into the skillet (if necessary, use a spatula to help spread the pancakes into a nice round shape), and immediately sprinkle each pancake with a few blueberries. (I recommend cooking 2-3 pancakes at a time so you don’t crowd the pan.) Cook until you see small bubbles appear on the top of the surface of each pancake, about 1 minute. Carefully flip the pancakes with a thin spatula and cook until the undersides are lightly browned, another minute or so.
Step 3
Transfer the pancakes to a plate, add a little more oil to the skillet, and repeat the cooking process with the remaining batter.
Step 4
Serve pancakes warm with maple syrup or toppings of your choice!
Step 5
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