Blueberry and oat pancakes

A healthy oat-based alternative to an indulgent weekend treat


Serves: 2

Preparation time: 10 minutes

Cooking time: 5 minutes


100g oats

1 tsp baking powder

pinch of salt

1/2 tsp ground cinnamon

50g blueberries

1 ripe banana

150ml unsweetened almond milk

1 tsp vanilla extract

1 tbsp coconut oil

honey or maple syrup, to serve (optional)


1. Grind the oats down to flour in a food processor then tip into a bowl and mix with the baking powder, salt and cinnamon.

2. Slice the blueberries in half.

3. Place the banana, almond milk and vanilla extract in the food processor and blend until smooth. Pour the wet mixture into the dry mixture and stir until fully combined then gently stir in the blueberries.

4. Heat the coconut oil in a frying pan. Spoon a few tablespoons of the batter into the pan and cook for a few minutes, then flip over and cook for 1 minute until cooked through. Repeat with the rest of the mixture.

Serve the pancakes drizzled with honey or maple syrup and the extra blueberries.

Recipe and image courtesy of Madeline Shaw.

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