Egg-Free Blueberry and Oat Pancakes Perfect For Pancake Day | Healthy

In Case You ’re a bit bored of conventional crêpes, why no longer take a look at making these scrumptious egg-unfastened oat and blueberry pancakes, as an alternative?

a good choice for breakfast, the banana and oats are sources of sluggish-unlock power, with a purpose to help to maintain you happy through until lunch.

Plus, the oats contain a soluble fibre called beta-glucan, which will help cut back ldl cholesterol. And besides as giving fruity flavour to your pancakes, blueberries are a perfect source of nutrition C and have antioxidant results, too. we suggest serving your pancakes with a drizzle of honey – or, when you want to keep them vegan, maple syrup works just to boot.

Serves 2

100g oats
1 tsp baking powder
Pinch of salt
½ tsp floor cinnamon
50g blueberries, plus further to serve
1 ripe banana
150ml unsweetened almond milk
1 tsp vanilla extract
1 tbsp coconut oil
Honey or maple syrup, to serve (not obligatory)

1 Grind the oats all the way down to a flour in a food processor, then tip into a mixing bowl and blend in the baking powder, salt and cinnamon. Slice the blueberries into halves.

2 Position the banana, almond milk and vanilla extract within the meals processor and blend till smooth. Pour the rainy combination into the dry mixture and stir till totally blended, then gently stir within the blueberries.

3 Heat 1 tablespoon of coconut oil in a frying pan. Spoon a couple of tablespoons of the batter into pools within the pan and cook dinner for two-3 mins, then flip over and prepare dinner for an extra minute until cooked thru. Repeat with the rest of the mixture.

4 Serve the pancakes topped with a drizzle of honey or maple syrup, plus some additional blueberries.

Recipe courtesy of Chilean Blueberries

Summary Recipe NameBlueberry and oat pancakes Published On 2020-02-19Preparation Time 5MCook Time 15M

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