On weekends, I like to spoil myself. I always have breakfast, but during the week, it tends to be something quick. However, as a self-proclaimed sweet tooth, weekends call for a little extra indulgence. This delightful recipe comes from my best friend, and I’ve been making these pancakes for years now. They hold a unique place in my heart, and I can’t wait to share this treasured tradition with you.
What’s even more unique is that these pancakes are a delightful secret - they happen to be gluten and dairy-free. So not only will you satisfy your cravings, but you’ll do it without any gluten or dairy. It’s a sweet escape that’s both indulgent and health-conscious.
So, let’s dive into the creation of these delightful pancakes, igniting a breakfast that nourishes not only the body but the soul as well.
Ingredients
- 1 ripe banana
- 2 large eggs
- 1/4 cup oats
- 1/2 cup frozen blueberries
Optional
- Pinch of cinnamon
- A splash of vanilla extract
- Cooking oil or butter for greasing the pan
Instructions
Prepare the Pancake Batter
- Peel the ripe banana and place it in a mixing bowl, add the 2 large eggs to the bowl and the 1/4 cup of oats.
- Using a fork or a blender, mash the banana and mix it together with the eggs and oats until you have a smooth batter. If you’re using a blender, blend until the batter is well combined, and then add the frozen blueberries last.
Cook the Pancakes
- Place a non-stick skillet or griddle over medium heat. You can lightly grease it with a small amount of oil or butter if desired.
- Once the skillet is hot, pour small amounts of the batter onto the skillet to form pancakes. You can make them as small or as large as you prefer.
- Cook the pancakes for about 1-2 minutes on one side until small bubbles form on the surface.
- Carefully flip the pancakes using a spatula and cook the other side for an additional 2-3 minutes or until they’re golden brown and cooked through.
Serve
- Remove the pancakes from the skillet and place them on a plate.
- Serve them warm, generously drizzled with the rich, golden goodness of pure maple syrup, and top them with even more blueberries. There’s never enough!
Notes
- As you can see in the ingredients, there’s the option to add cinnamon and vanilla. I personally always include them because they add a delightful twist to the recipe. Feel free to customize your pancakes to your taste!
- I prefer using frozen blueberries to ensure they retain their shape and prevent premature melting in the batter or while cooking.If you choose to use fresh blueberries, keep in mind that they might release more juice into the batter during cooking.
Enjoy!
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