This weekend has been such a blessing! On Saturday Will and I were able to sleep in and enjoy a yummy breakfast of these delicious pancakes and Little Bits Of’s Whole30 Breakfast Meatloaf – an amazing combination! I love breakfasts that don’t take too much time putting together, even when I have a little more time! These are also delicious warmed up so you can make a big batch and enjoy them for the week. I love adding the blueberries but it is not necessary, you can also add in some chocolate chips if you’re in need of a little something sweet! Will and I both enjoy topping our pancakes with some nut butter, Greek yogurt (for a little extra protein!) and a smidge of syrup. Yum!
I came up with this recipe after finding an Oatmeal Blueberry Yogurt Pancakes recipe on Pinterest, I was instantly hooked and kept changing the recipe a little every time. I have made these a couple times now and this combination is what I’ve been waiting for! They are hearty, gluten-free and have no added sweetener. Hope you enjoy the recipe!
Oatmeal Blender Pancakes
- 2 cups Oats
- 1/2 cup Coconut Flour*
- 3 tsp Baking Powder
- Pinch of salt
- 1/2 tsp Cinnamon
- 2 Ripe Bananas
- 4 Eggs
- 1 cup Almond Milk
- 1 tsp Vanilla
- 1/2 cup Blueberries (fresh or frozen) *Optional
Add oats, coconut flour, baking powder, cinnamon and pinch of salt to blender. Blend until oats are broken up and ingredients are combined.
Add bananas, eggs, almond milk and vanilla and blend until combined.
Add blueberries and stir to combine - do not blend.
Heat pan over medium heat and coat with coconut oil or butter. Cook 1/3 cup of batter 3-4 minutes on each side, until lightly browned. Makes about 14 pancakes.
*Can substitute one cup of oats for the coconut flour.