Blueberry oat pancakes
Course: BreakfastCuisine: Low carbDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
15
minutesCalories
200
kcalThis is a recipe I have adapted from the Second Nature cookbook as a low carb breakfast. The added almonds & baking powder make it a bit more cakey, as their original recipe felt a bit heavy. Make this in a blender jug for ease of mixing and then you can just pour the batter into the frying pan – less mess!
Ingredients
40g rolled oats
a handful of ground almonds
2 eggs (but 3 eggs will make the pancakes sturdier)
A glug of milk (dairy free if needed)
pinch of salt
1 or 2 ripe bananas (for sweetness)
1 tsp baking powder
1 pack blueberries
1 knob butter – or oil – for frying
Method
- Blitz the rolled oats in the blender first till they are a fine powder (don’t use Ready Brek as I once did!)
- Add all other ingredients except the blueberries and blitz till mixed. You are aiming for a thick consistency like thick custard. I would advise just adding the milk at the end to loosen the mixture if needed
- Heat the butter or oil in a heavy bottomed frying pan until smoking. Then turn heat down slightly
- Pour the batter into the hot pan aiming for circles that are about 5-7 cm wide. I can usually fit 4 of these into one frying pan
- While the batter is still wet manually add about 4 or 5 blueberries in each pancake. Not too close to the edge otherwise they will break free when you flip the pancakes!
- After about 2 or 3 mins test the edges of the pancake with a palette knife. If you think they are cooked at the bottom, gently flip to cook the other side. You may need to adjust the heat to get the right balance between cooking & burning
- Remove the cooked pancakes to a plate while you cook the rest
- Serve with full fat Greek yogurt and other blueberries (and syrup if you don’t care about carbs)