I wasn’t intending on making banana blueberry muffin pancakes, but these ended up tasting like exactly that! These pancakes are made with oats so they’re hearty and filling for a breakfast or brunch meal that will actually keep you satisfied. And they’re WAY healthier than any muffin you’d buy at the coffee shop! The blueberry component is actually a super simple 1-ingredient blueberry jam “recipe” that you can also use to spread on toast (or whatever else your heart desires!) 🙂

Banana Oat Pancakes – Serves 8 (2 pancakes each)

INGREDIENTS

1 cup unsweetened almond milk

2 large eggs

1 large ripe banana

1 tsp pure vanilla extract

1 tsp baking powder

1/2 tsp ground cinnamon

1 dash sea salt

2 cups dry steel cut oats*

1/2 tsp extra-virgin coconut oil

DIRECTIONS

1. Place almond milk, eggs, banana, extract, baking powder, cinnamon, salt, and oats in blender; cover. Blend until smooth.
2. Heat oil in nonstick pan over medium-low heat.
3. Pour 1/4 cup batter onto the skillet; cook for 2 to 3 minutes, or until bubbles form around the edges of the pancake. Flip with spatula; cook for  an additional 90 seconds.
4. Continue with remaining batter.
5. Serve with warm blueberry jam.

*NOTES: I used Bob’s Red Mill Organic Quick Cooking Steel Cut Oats, but rolled oats would work just as well! Also, you could make these pancakes entirely gluten-free if you use gluten-free oats and baking powder 🙂

Blueberry Jam – Makes 16 Tbsp

INGREDIENT

1 cup frozen blueberries

DIRECTIONS

1. Place blueberries in small saucepan; cook, over medium heat, stirring occasionally, for 12 to 15 minutes, or until berries have broken down and liquid becomes thicker.
2. Top your pancakes with as much jam as you’d like and refrigerate the rest for later!