Gluten-Free Oats, Banana and Blueberry Pancakes
Easy, banana and blueberry pancakes made with gluten-free oats. It’s naturally sweetened with the bananas and blueberries, and it’s also dairy-free. A few weeks ago, I saw a video recipe on Facebook. After sharing it with my readers, my husband threw out a request for the blueberry pancakes for breakfast. He still believes I made it for him the following morning!
The Banana and Blueberry pancake recipe is that easy yet so delightful. While, the original recipe asks for two bananas, two eggs and only 1/2 cup of oats I find it a little too costly for my family of 6. Because it only yields between 4 to 6 mini pancakes and in my household, no one will be happy eating one mini pancake for breakfast or snack including me. Last time I followed the recipe I had to make three batches. Imagine!
So, saving time and my weekly shopping was necessary. I had to change the recipe just a little but still enjoy these tasty pancakes. What I did was I added more oats and fewer eggs. It turned out as beautiful and less eggy. Using oats makes this suitable if you have a wheat intolerance. Use gluten-free oats if Coeliac.
- 1 cup of oats (gluten-free)
- 2 ripe bananas
- 2 eggs
- 1/2 a cup of frozen or fresh blueberries
- 1/2 tea spoon of cinnamon powder (optional)
- coconut oil for frying
- Add the porridge oats in a food processor and blend into a coarse flour/meal.
- Add in the bananas and blend again. Add the eggs and cinnamon and pulse again making sure not to over mix whip the eggs.
- Remove the blade from the mixing bowl then add the blueberries.
- Heat a non stick pan between medium to high heat.
- Grease the pan with coconut oil
- Use a 1/3 measuring cup to ladle the batter onto the pan. Cook till you see small bubbles poping. Flip the pancake and cook to the other side for about 2-3 minutes.
- Serve with more bananas or any of your favorite toppings!
What better way to gain the strength and energy to carry you through a hectic morning schedule than with a steaming bowl of freshly cooked oatmeal. Oats are harvested in the fall but are available throughout the year and can add extra nutrition to a variety of healthy dishes. Oats, known scientifically as Avena sativa, are a hardy cereal grain able to withstand poor soil conditions in which other crops are unable to thrive. Oats gain part of their distinctive flavour from the roasting process that they undergo after being harvested and cleaned. Although oats are then hulled, this process does not strip away their bran and germ allowing them to retain a concentrated source of their fibre and nutrients.
This chart graphically details the %DV that a serving of Oats provides for each of the nutrients of which it is a good, excellent, or excellent source according to our Food Rating System. Additional information about some these nutrients provided by Oats can found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Oats, featuring information over 80 nutrients, can be found under the Food Rating System Chart.