Banana blueberry pancakes

I’m honestly not sure I can think of a better way to wake up than to freshly cooked, hot banana pancakes.

Not only are these ones super yoom, they’re also super healthy and easy to make – not to mention far less processed and more nutritious than the shake-a-bottle variety.

Made with rolled oats and using the sweetness of ripe bananas and blueberries, all you need is a food processor or a blender and a frying pan – meaning wash-up takes less than five minutes!

So whether it’s the weekend, or you’re just pretending it is, these banana pancakes are always a good idea (thank you Jack Johnson).


3/4 cup oats

2 very ripe bananas

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1 tsp apple cider vinegar or lemon juice

1 cup blueberries (I used frozen)

Honey, yogurt or maple syrup to serve

*Serves two. 


In a food processor or blender, add all ingredients but blueberries and honey and blend until smooth.

Heat a frying pan with a little oil to prevent sticking – I like using coconut oil for the subtle flavour – and spoon 2-3 tablespoons of the mixture into small individual pancakes. Top with a few blueberries.

When small bubbles start to form around the edges, carefully flip them over. If you’re having trouble here, your pancakes may not be ready yet or too large.

When cooked, stack them up and serve with some honey or maple syrup and extra blueberries.

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