Description
Blueberry Blender Pancakes are a quick and healthy breakfast option whipped up effortlessly in a blender. Combining rolled oats, milk, ripe banana, and fresh or frozen blueberries, these fluffy pancakes have a subtle sweetness and warm cinnamon flavor. Perfect for a nutritious start to your day and ready in just 15 minutes.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 cup milk (dairy or non-dairy, such as almond milk)
- 2 large eggs
- 1 ripe banana
- 1 teaspoon vanilla extract
Add-ins and Toppings
- ½ cup fresh or frozen blueberries (plus extra for serving)
- 1 tablespoon coconut oil or butter (for cooking)
Instructions
- Blend the Ingredients: In a blender, combine the rolled oats, milk, eggs, banana, vanilla extract, baking powder, cinnamon, and salt. Blend until the mixture is smooth and well combined. If the batter is thicker than desired, add a small splash of milk to adjust the consistency.
- Heat the Skillet: Place a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or butter to prevent sticking and promote even browning.
- Pour and Add Blueberries: Pour approximately ¼ cup of the pancake batter onto the skillet for each pancake. Immediately sprinkle a few blueberries on top of each pancake to infuse flavor and texture.
- Cook the Pancakes: Allow the pancakes to cook for about 2 to 3 minutes on the first side, until you notice small bubbles forming on the surface. Carefully flip the pancakes and cook for an additional 1 to 2 minutes, or until the pancakes are golden brown and cooked through.
- Serve Warm: Transfer the cooked pancakes to a plate and serve warm. Enhance with a drizzle of maple syrup, extra fresh blueberries, or your favorite toppings for a delicious breakfast treat.
Notes
- Use rolled oats for best texture; instant oats will result in a thinner batter.
- If using frozen blueberries, no need to thaw before cooking.
- Adjust milk quantity to achieve desired batter consistency.
- These pancakes can be made gluten-free if using certified gluten-free oats.
- For dairy-free version, substitute butter with coconut oil and use non-dairy milk.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
