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!
