Blueberry Banana Blender Pancakes

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!

  • Prep 7 mins
  • Cook Time 15mins
  • Difficulty Low
  • Servingmakes 10-12 small pancakes
  • Anti Inflammatory

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  • Heart Healthy

    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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✓ adds to shopping list


  • 1 cup rolled oats - gluten free
  • 1 cup blueberries - frozen/fresh
  • 1 banana - medium
  • 1 egg OR chia | flax egg*
  • ½ cup water
  • ¼ cup coconut chips - unsweetened
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • 2-3 tbsp oil for cooking - coconut | neutral

Blueberry Compote

  • 1 cup blueberries
  • ¼ cup water


  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

Tips + Suggestions

* 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.