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!
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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.
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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.