Blueberry and oat pancakes
If you’re a bit bored of traditional crêpes, why not try making these delicious egg-free oat and blueberry pancakes, instead? A good option for breakfast, the banana and oats are sources of slow-release energy, which will help to keep you satisfied through until lunch. Plus, the oats contain a soluble fibre called beta-glucan, which can help reduce cholesterol. And as well as giving fruity flavour to your pancakes, blueberries are a great source of vitamin C and have antioxidant effects, too. We recommend serving your pancakes with a drizzle of honey – or, if you want to keep them vegan, maple syrup works just as well.
Serves 2
100g oats
1 tsp baking powder
Pinch of salt
½ tsp ground cinnamon
50g blueberries, plus extra to serve
1 ripe banana
150ml unsweetened almond milk
1 tsp vanilla extract
1 tbsp coconut oil
Honey or maple syrup, to serve (optional)
1 Grind the oats down to a flour in a food processor, then tip into a mixing bowl and mix in the baking powder, salt and cinnamon. Slice the blueberries into halves.
2 Place the banana, almond milk and vanilla extract in the food processor and blend until smooth. Pour the wet mixture into the dry mixture and stir until fully combined, then gently stir in the blueberries.
3 Heat 1 tablespoon of coconut oil in a frying pan. Spoon a few tablespoons of the batter into pools in the pan and cook for 2-3 minutes, then flip over and cook for a further minute until cooked through. Repeat with the rest of the mixture.
4 Serve the pancakes topped with a drizzle of honey or maple syrup, plus some extra blueberries.
Recipe courtesy of Chilean Blueberries
