Blueberry Oat Blender Pancakes Right now, everything is about simple recipes that are easily made out of items that are commonly in stock in the average household. These pancakes are both hearty and light, fluffy and delicately sweet. Feel free to top as you like: maple syrup, fresh berries and bananas, vegan butter, vegan whipped cream, jam.
1 cup quick-cooking rolled oats ¼ cup gluten-free flour blend (this is the brand I recommend) 1 ripe banana 2 teaspoons baking powder 1 teaspoon ground cinnamon Dash of salt ½ cup non-dairy milk 2 tablespoons pure maple syrup Oil or butter for griddle or pan, optional Fresh or frozen blueberries for pressing into the pancakes
Put the oats in a dry blender and blend until ground into flour, about a minute.
Add the rest of the ingredients into the blender except for the blueberries. Blend for a minute or until smooth. You may need to scrape down the sides as the flour can get stuck there and it’s pretty thick. Allow to rest for 10 - 15 minutes for the baking powder to develop.
Heat your griddle or pan over medium heat. Brush with optional oil or vegan butter. You may find it easier to put the batter into a bowl at this point but whatever works for you. Using a large spoon, pour out individual pancakes, smoothing the tops. Push in 4 - 5 blueberries per pancake, cook for four minutes or so, gently flip, and cook on the other side until it easily lifts with a spatula.
Serve warm with your favorite toppings.
Breakfast, Pancakes, Easy, Oats, Blueberries
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