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Flourless banana and blueberry pancakes

Try this flourless banana and blueberry pancakes recipe for an indulgent, easy and healthy start to your day. Serve with drizzled with maple syrup for a winning weekend breakfast or brunch
Flourless banana and blueberry pancakes
2
10M
10M
20M

This recipe first appeared in Food magazine.

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Ingredients

Method

1.Place oats, milk, banana, baking powder, vinegar, egg, maple syrup and vanilla in a food processor or blender and process, scraping down the sides, if needed, until smooth.
2.Leave the mixture to stand for around 5 minutes to thicken, then fold in the frozen blueberries.
3.Melt butter in a frying pan and pour spoonfuls of the batter into the pan, shaping it with the tip of a spoon. Cook gently for 1-2 minutes each side until golden and springy.
4.Serve warm with sliced banana, blueberries and a drizzle of maple syrup; or serve cold spread with butter and jam.
  • Serves 2-3. – This is an indulgent, easy and healthy breakfast. If eggs are an allergy problem, you can make the recipe without. Use gluten-free oats and non-dairy milk, if needed. – The vinegar reacts with the baking powder to create carbon dioxide, which results in a lighter consistency. PER SERVE (3) Energy 219kcal, 916kj • Protein 6.7g • Total Fat 7.5g • Saturated Fat 2.4g • Carbohydrate 29g • Fibre 3.7g • Sodium 359mg
Note

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