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Homemade Fluffy blueberry & banana pancakes with oats photo
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Fluffy blueberry & banana pancakes with oats

Light, fluffy pancakes studded with blueberries and made a little healthier with oats and banana.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 14 small pancakes

Ingredients

  • 2 Tbsp butter melted
  • 2 Tbsp sugar
  • 1/2 tsp vanilla extract
  • pinch salt
  • 1 free-range egg
  • 3/4 cup plain flour (all-purpose flour)
  • 1/4 cup oat flour ground oats to a rough flour consistency
  • 1/2 cup buttermilk
  • 1/2 banana well mashed (if omitted, add about 1/4 cup buttermilk)
  • 1 tsp baking soda
  • 1 cup blueberries

Instructions

  • In a mixing bowl whisk together the melted butter, egg, sugar and vanilla until combined.
  • Add the mashed banana and buttermilk to the wet mixture and whisk to combine.
  • In a separate bowl combine the flour, oat flour, baking soda and a pinch of salt, then fold the dry ingredients into the wet until just combined; do not overmix.
  • Gently fold in the blueberries, being careful not to crush them.
  • Heat a non-stick frying pan over medium heat and add a little butter to coat the surface.
  • When the butter is sizzling, pour about 1/4 cup portions of batter into the pan to form small pancakes and cook until bubbles form on the surface, then flip and cook until golden on the other side (about 2–3 minutes per side).
  • Keep cooked pancakes warm in a low oven while you finish the rest, then serve.

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • non-stick frying pan or skillet
  • Spatula
  • oven (optional, to keep warm)

Notes

  • Use 1/4 cup extra buttermilk if you skip the banana.
  • Do not overmix the batter to keep pancakes fluffy.
  • Gently fold blueberries to avoid staining the batter.
  • Cook over medium heat to ensure golden colour without burning.