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Blueberry Banana Pancakes Recipe

Blueberry Banana Pancakes Recipe

4.9 from 28 reviews

Delight in these healthy and delicious Blueberry Banana Pancakes made with sprouted quick oats and buckwheat flour for a gluten-free, nutrient-rich breakfast option. Naturally sweetened with ripe bananas and bursting with fresh blueberries, these pancakes are easy to prepare and perfect for a wholesome morning meal.

Ingredients

Scale

Main Ingredients

  • 1/4 cup One Degree Organics Sprouted Quick Oats
  • 2 ripe bananas, mashed well
  • 1/4 cup buckwheat flour
  • 1/4 cup fresh blueberries

Instructions

  1. Mash Bananas and Mix Dry Ingredients: In a medium bowl, mash the ripe bananas thoroughly until smooth. Stir in the sprouted quick oats and buckwheat flour, mixing well to combine all the ingredients evenly.
  2. Fold in Blueberries: Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed without crushing them.
  3. Preheat Pan and Prepare: Heat a non-stick frying pan over low heat and lightly grease it with oil or cooking spray to prevent sticking.
  4. Cook Pancakes: Spoon a few tablespoons of the batter onto the pan and flatten slightly into a pancake shape. Cook for several minutes on each side until golden brown and cooked through.
  5. Serve: Remove the pancakes from the pan and allow them to cool slightly. Serve warm with your favorite toppings such as maple syrup, yogurt, or extra fresh blueberries.

Notes

  • Use ripe bananas to maximize natural sweetness and flavor.
  • Feel free to substitute the sprouted quick oats with rolled oats if needed, but the texture may vary.
  • For a fluffier pancake, let the batter rest for 5 minutes before cooking.
  • Ensure the pan is at low heat to avoid burning while cooking through.
  • This recipe is naturally gluten-free if using certified gluten-free oats and buckwheat flour.

Nutrition

Keywords: Blueberry banana pancakes, gluten-free pancakes, healthy breakfast, buckwheat pancakes, sprouted oats, easy pancake recipe