Simple whole food fabulously delicious pancakes made in a blender with banana, oats and berries!
NO added sugars, no refined starches or oils make a healthy nutrient-dense breakfast, and you can make them vegan or use an egg ~ your choice!
Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.
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Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.
Recipes have ingredients that support our immune system and help our bodies to fight bacterial and viral infections. Foods high in antioxidants, vitamins and minerals support our immune functions. Food and herbs with anti-inflammatory, anti-fungal, anti-bacterial and anti-viral properties help our bodies fight infection and support our immune response.
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Blueberry Banana Blender Pancakes
ADD ALL pancake ingredients to a blender jug or food processor and blend until a smooth batter forms = slow pouring consistency – add 2 tbsp water if it feels a little thick to pour or spoon drop into a pancake.
HEAT a frying pan medium-low heat add 1 tsp coconut oil or some other neutral oil
POUR | spoon-drop 3-4tbsp of batter in the frypan forming small pancakes;
COOK 2-3mins until batter rises and bubbles a little.
FLIP cook the other side another minute or so until cooked = springs back when you gently press it.
REPEAT the process until you have cooked all the batter, I like to keep my cooked pancakes warm in a low oven, covered.
SERVE warm blueberry banana oat pancakes with warm blueberry compote or Apple Berry Compote
SAUCEPAN add blueberries and water
SIMMER for about 5 mins uncovered until a thick sauce forms
SERVE alongside pancakes
* CHIA EGG = 1 tbsp chia seeds + 3 tbsp water; mix, rest until gel forms = 1 egg
* FLAX EGG = 1 tbsp ground flaxseed / linseeds + 3 tbsp water; mix, rest until gel forms = 1 egg
LOW FODMAP + IBS firm-not-squishy-ripe banana due to fructose + limit blueberries total ¼ cup per serve
SUBSTITUTE blueberries for raspberries, blackberries, strawberries or cherries cut into pieces.
OIL-FREE: cook without any oil in a high-quality non-stick pan on a low heat
STORE cooked pancakes in the fridge in a sealed container
REHEAT cooked pancakes in a dry frying pan or low oven until warmed through.