Breakfast

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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