Gluten-free oat and banana pancakes with blueberries

Gluten-free oat and banana pancakes with blueberries: a simple breakfast with banana, eggs, oats and blueberries – soft, moist and quickly made in the pan.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 390 kcal per serving
• Protein: 14 g
• Fat: 10 g
• Carbs: 58 g

Ingredients

• 2 organic eggs
• 1 banana
• 1 handful of blueberries
• 50 g gluten-free oats (porridge oats)
• 1 tsp honey
• 1 tsp butter
• 1 pinch of cinnamon

Method

You’ll need: frying pan · mixing bowl · spatula

1. Mash the banana finely with a fork in a bowl until it turns into a creamy purée.
2. Add the oats, eggs, honey and cinnamon to the banana and stir everything into a smooth batter.
3. Melt the butter in a non-stick frying pan over a medium heat. Add the batter to the pan in portions and form small pancakes.
4. Cook the pancakes slowly until the underside is golden brown. Then flip them and finish cooking on the second side.
5. Press a few blueberries into the still-soft batter while cooking so they stay juicy and don't burst.
6. Put the finished pancakes on plates, garnish with the remaining blueberries and serve with a little honey if you like.

Good to know

These pancakes are quick to make and pleasantly uncomplicated. They turn out soft and lightly sweet, with no flour needed. Just right for slow mornings.

Swaps

Butter → ghee (stable at high heat, usually lower in lactose); honey → date paste (unrefined sweetness plus a little fibre); blueberries → raspberries (more fibre per serving); oats → gluten-free buckwheat flakes (naturally gluten-free, with minerals)

Allergens

Contains egg, milk from the butter, and oats; only suitable for coeliacs with oats explicitly labelled gluten-free. Easy for children to eat in small sizes, and fine during pregnancy with fresh, washed blueberries and eggs that are cooked through.