With Shrove Tuesday on the way (28th February in case you forgot) I decided to turn my attention to creating a new pancake recipe! These blueberry and banana pancakes with chocolate chips are very easily whipped up in a blender and create tasty healthy pancakes in minutes.
Up until now my favourite pancakes are my three ingredient sweet potato pancakes and while they are amazing, the cooking and cooling of the sweet potato is a bit of a faff. You can of course replace the sweet potato with banana but you don’t get that puffy fluffy American-style pancake that you get with this recipe.
The recipe is gluten free if using GF oats and just makes the most delightful little pancakes which have also been toddler approved by Finley. I’m planning on making these for breakfast for us on Shrove Tuesday. If making pancakes is a bit of a faff for a weekday morning then you can even make these at the weekend and keep in the fridge. They easily warm through in a pan, the oven or a microwave for a delicious breakfast whether it’s Shove Tuesday or not!
- 2 cups (160 g) oats
- 1 medium banana
- 1 egg
- 350 mls (1.25 cups) milk (dairy free is fine)
- 1.5 tsp baking powder
- 1 cup frozen blueberries
- 1/4 cup dark chocolate chips
- Add all ingredients, apart from the frozen blueberries and chocolate chips, to a blender and blend until smooth.
- Transfer to a large bowl and stir through the blueberries and chocolate chips.
- Heat a frying pan over a medium heat (add a little oil if needed) and add about 1/4 cup of the batter to the pan. Fry until bubbles form on the surface then flip and cook the underside.
- Repeat with the remaining batter, keeping cooked pancakes warmed under a low grill.
Like this recipe? Here are a few of my other healthy pancake recipes:
Do you have a favourite pancake recipe? Do you eat your Shrove Tuesday pancakes in the morning or for dinner in the evening?