Blueberry Banana Oatmeal Pancakes

Blueberry Banana Oatmeal Pancakes
Quick and easy, grab on the go breakfasts are sometimes common these days but it's always nice to take some time, not a lot, and enjoy a nice home cooked breakfast every once in a while, like these blueberry banana oatmeal pancakes! Pancakes are one of my all time favourite, nostalgic, breakfasts as they bring me right back to homemade pancake breakfasts cooked fresh by mom! Of course pancakes aren't only for breakfast, they also make great brunches, lunches and my all time favourite treat, pancakes for dinner! Pancakes are a perfect base to add flavour and a great classic is blueberries! I am really into the blueberry and banana combo, especially with oatmeal and yogurt, so it seems only natural that blueberry oatmeal banana pancakes would be oh so good and topping them with yogurt instead of syrup would just take them over the edge of amazing! These blueberry banana oatmeal pancakes with honey lemon yogurt are perfect for any occasion from busy workday breakfasts, to special weekend brunches and even for dinner!

Blueberry Banana Oatmeal Pancakes

Blueberry Banana Oatmeal Pancakes

Blueberry Banana Oatmeal Pancakes

Blueberry Banana Oatmeal Pancakes

Blueberry Banana Oatmeal Pancakes
Blueberry Banana Oatmeal Pancakes

Blueberry Banana Oatmeal Pancakes

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4

Moist and fluffy blueberry and banana pancakes with rolled oats and honey!

  • 1 cup all purpose flour (rice flour for gluten-free)
  • 1/2 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk (or almond milk)
  • 1 egg, lightly beaten
  • 2 tablespoons melted butter (or oil)
  • 1 overripe banana, mashed
  • 2 tablespoons honey (or maple syrup)
  • 1 cup blueberries
  • 1 tablespoon chia seeds (optional)
  • 1 cup yogurt
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  1. Mix the flour, rolled oats, baking powder, baking soda and salt.
  2. Mix the milk, egg, butter, banana and honey.
  3. Mix the wet ingredients into the dry ingredients followed by the blueberries and chia seeds.
  4. Heat a pan over medium heat, melt a touch of butter in it, pour 1/4 cup of the batter into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes, before flip the pancake to cook the other side until the bottom is golden brown, about 1-2 minutes and repeating with the remaining batter.
  5. Enjoy topped with the mixture of yogurt, honey and lemon or maple syrup, etc.
Nutrition Facts: Calories 333, Fat 9g (Saturated 5g, Trans 0), Cholesterol 61mg, Sodium 437mg, Carbs 54g (Fiber 3g, Sugars 19g), Protein 8g
Nutrition by: Nutritional facts powered by Edamam


Heather Christo said...

these are gorgeous Kevin!

We Are Not Martha said...

Ohhh man, I want to dig into this stack so badly!! Best morning ever :)


Julie | Table for Two said...

Putting this on my next brunch menu! Craving them now!

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