Banana Pancakes with Sauteed Blueberries are the perfect recipe for breakfast or brunch. These pancakes are a gluten-free option that is easy to make.
Some days you just want pancakes and fruit and today I just so happen to be in the mood for them both.
These pancakes are made with two of my favorite ingredients…bananas and oatmeal! That’s right oatmeal is used as the binder for these beauties and it really makes these pancakes hearty and delicious. Top them with some delicious sauteed blueberries that are bursting with goodness to add an extra layer of flavor and you have yourself one amazing breakfast if I do say so myself.
Banana Pancakes with Sauteed BlueberriesPrint Recipe
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 ripe bananas
- 3 large eggs, lightly beaten
- 2 teaspoons agave nectar
- 1 teaspoon vanilla extract
- 2 Tablespoons unsalted butter
- 1 cup blueberries
- Maple syrup
Preheat the oven to 200 degrees F. Add the oats into a food processor and process until they resemble coarse flour. Add the baking soda, cinnamon, salt, nutmeg, and pulse for a few more times to mix everything together.
Mash the bananas in a large bowl until smooth and then add the eggs, agave, vanilla and stir until all of the ingredients come together. Add the oat mixture to the banana mixture and fold the mixture using a rubber spatula until the pancake batter forms. Heat a large skillet or griddle over medium heat and melt some of the butter to prevent sticking. Drop about 1/4 cup of the batter per pancake onto the skillet or griddle. Cook the pancakes on each side until golden brown, about 2 to 3 minutes. Transfer to the warm oven and continue with the remaining batter, adding more butter if needed.
To make the berries, set a dry medium skillet over high heat. Add the blueberries and swirl the pan to avoid sticking. Heat until the berries are just starting to change to a deep purple color and begin to blister and open. Pour the berries over the pancakes, drizzle with some maple syrup, and serve immediately.
*Recipe adapted from Tia Mowry