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Fluffy blueberry & banana pancakes with oats

Tall and fluffy blueberry & banana pancakes with a dash of oats (no oven time required) are a perfect breakfast treat

Prep Time
10 mins
Cook Time
10 mins
Servings: 14 small pancakes
Course: Breakfast
Cuisine: American

Ingredients

  • 2 Tbsp butter – melted but only just
  • 2 Tbsp sugar
  • ½ tsp vanilla extract
  • Pinch of salt
  • 1 free-range egg
  • ¾ cup flour
  • ¼ cup oat four ground up oats to a rough flour consistency (otherwise, just use 1 cup flour
  • ½ cup buttermilk
  • ½ banana that has been well mashed add about 1/4 cup buttermilk if you omit the banana
  • 1 tsp baking soda
  • 1 cup blueberries

Instructions

    Cup of Yum
  1. Beat the butter, egg, sugar and vanilla until well combined. Whisk in salt, mashed banana and buttermilk.
  2. Add the flour, oat flour, pinch of salt and baking soda and fold lightly until it has all combined.
  3. Lightly fold in the blueberries ensuring that you don’t break up or arrange them onto each pancake once in the pan.
  4. Heat a non-stick frying pan and add a small amount of butter to coat.
  5. Once this is bubbling, dollop about ¼ cup of the mixture in mounds in the pan, and fry over medium heat until golden brown on each side. Flip the pancakes once bubbles start appearing on the surface.
  6. Keep the pancakes warm in a low oven until ready to serve.