Delicious, healthy and nutrient-dense pancakes made in a blender with basic ingredients ~ banana, oats + berries!
You don’t need to add sugar, refined starches, or oils; the banana + oats make it work; add an egg or make vegan; your choice!
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
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.
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.
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Blueberry Banana Blender Pancakes
ADD pancake ingredients to a blender jug – blend until a smooth batter forms.
You want a 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 the 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
* VEGAN CHIA EGG = 1 tbsp chia seeds + 3 tbsp water; mix, rest until gel forms = 1 egg
* VEGAN FLAX EGG = 1 tbsp ground flaxseed / linseeds + 3 tbsp water; mix, rest until gel forms = 1 egg
OATS are naturally GLUTEN-FREE – if you have an allergy, buy certified gluten-free oats due to cross-contamination.
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.