Fluffy blueberry & banana pancakes with oats
There’s something undeniably comforting about pancakes, especially when they are fluffy, warm, and bursting with flavor. Today, we’re diving into the delightful world of Fluffy blueberry & banana pancakes with oats. These pancakes are not only delicious but also pack a wholesome punch with the added nutrients from oats and bananas. Perfect for breakfast or a sweet brunch treat, they will leave you and your loved ones begging for more.
Imagine waking up to the aroma of fresh pancakes sizzling on the stove, the sweet scent of blueberries mingling with the rich, warm notes of banana and vanilla. It’s a breakfast dream come true!
The Upside of Fluffy blueberry & banana pancakes with oats
These Fluffy blueberry & banana pancakes with oats are a delightful start to your day. Not only are they easy to whip up, but they also incorporate healthy ingredients that give you energy and keep you feeling full. The oats add a lovely texture and a hint of nuttiness, while the bananas and blueberries provide natural sweetness and vibrant flavor. Plus, they’re versatile! You can easily customize them by adding nuts, seeds, or other fruits according to your taste.
What Goes Into Fluffy blueberry & banana pancakes with oats
To create these delicious pancakes, gather the following ingredients:
- 2 Tbsp butter, melted but only just
- 2 Tbsp sugar
- 1 tsp vanilla extract
- A pinch of salt
- 1 free-range egg
- ½ cup all-purpose flour
- ½ cup oat flour (ground up oats to a rough flour consistency; otherwise, just use 1 cup all-purpose flour)
- ½ cup buttermilk
- 1 ripe banana, well mashed (add about ¼ cup buttermilk if you omit the banana)
- 1 tsp baking soda
- 1 cup blueberries
Equipment Breakdown
To make the process smooth and easy, ensure you have the following equipment ready:
- Mixing bowls: One large for wet ingredients and another for dry ingredients.
- Whisk: For combining ingredients smoothly.
- Spatula: To flip those pancakes with ease.
- Non-stick skillet or griddle: Perfect for cooking your pancakes.
- Measuring cups and spoons: For precise ingredient measurements.
Fluffy blueberry & banana pancakes with oats in Steps
Step 1: Prepare the Oats
If you’re making oat flour, start by placing rolled oats in a blender or food processor. Blend until you reach a rough flour consistency. This will add a delightful texture to your pancakes.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, oat flour, sugar, baking soda, and a pinch of salt until well combined. This ensures even distribution of the baking soda for fluffy pancakes.
Step 3: Mix the Wet Ingredients
In another bowl, combine the melted butter, mashed banana, buttermilk, vanilla extract, and egg. Whisk until you have a smooth mixture. The ripe banana will add natural sweetness and moisture to your pancakes.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 5: Fold in the Blueberries
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Step 6: Heat the Skillet
Place your non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter or cooking oil.
Step 7: Cook the Pancakes
Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 2 minutes or until golden brown.
Step 8: Serve and Enjoy
Serve the pancakes warm with your favorite toppings, such as maple syrup, extra blueberries, or a sprinkle of powdered sugar. Enjoy every fluffy bite!
International Equivalents
- 2 Tbsp = 30 ml
- 1 cup = 240 ml
- ½ cup = 120 ml
- 1 tsp = 5 ml
Troubleshooting Tips
If your pancakes are not turning out as expected, consider the following tips:
- For flatter pancakes, ensure your baking soda is fresh.
- Do not overmix the batter, as this can lead to dense pancakes.
- If your pancakes are browning too quickly, reduce the heat slightly.
- For lighter pancakes, let the batter rest for a few minutes before cooking.
Shelf Life & Storage
These Fluffy blueberry & banana pancakes with oats are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or on a skillet until heated through. You can also freeze them for up to 2 months; just separate each pancake with parchment paper to prevent sticking.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just as well in this recipe. Just ensure to add them directly to the batter without thawing to prevent excess moisture.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make your own by mixing ½ cup of milk with ½ tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Can I make these pancakes vegan?
Yes! You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water), the butter with coconut oil or vegan butter, and the buttermilk with a non-dairy milk mixed with vinegar.
What are the benefits of using oats in pancakes?
Oats are a great source of fiber and can help keep you feeling full longer. They also add a lovely texture and nuttiness to pancakes, making them more nutritious without sacrificing flavor.
The Last Word
As you savor your Fluffy blueberry & banana pancakes with oats, take a moment to appreciate the delightful balance of flavors and textures. These pancakes are not just a breakfast option; they are a wholesome way to start your day with a smile. Whether you enjoy them on a lazy Sunday morning or as a quick weekday breakfast, they are sure to please everyone at your table. So grab those ingredients, fire up the skillet, and treat yourself to a pancake experience that is both indulgent and nourishing!
Fluffy blueberry & banana pancakes with oats
Ingredients
Equipment
Method
- If you’re making oat flour, start by placing rolled oats in a blender or food processor. Blend until you reach a rough flour consistency. This will add a delightful texture to your pancakes.
- In a large mixing bowl, whisk together the all-purpose flour, oat flour, sugar, baking soda, and a pinch of salt until well combined. This ensures even distribution of the baking soda for fluffy pancakes.
- In another bowl, combine the melted butter, mashed banana, buttermilk, vanilla extract, and egg. Whisk until you have a smooth mixture. The ripe banana will add natural sweetness and moisture to your pancakes.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Place your non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter or cooking oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 2 minutes or until golden brown.
- Serve the pancakes warm with your favorite toppings, such as maple syrup, extra blueberries, or a sprinkle of powdered sugar. Enjoy every fluffy bite!
Notes
- For flatter pancakes, ensure your baking soda is fresh.
- Do not overmix the batter, as this can lead to dense pancakes.
- If your pancakes are browning too quickly, reduce the heat slightly.
