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Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
Pancake Batter
  • 2 Very ripe mashed bananas
  • 1 Medium egg
  • 1 Cup of porridge oats
  • 1 Handful fresh blueberries
  • 1 tsp Baking powder
Blueberry topping
  • 1 Large handful frozen blueberries
  • 2 tbsps Caster sugar
Healthy Banana & Blueberry Pancakes Healthy Banana & Blueberry Pancakes
Healthy Banana & Blueberry Pancakes

Pancakes are a treat breakfast in our house, so I thought, how can I turn a treat into something we can have a bit more frequently? By making them healthy of course! There isn’t any sugar in this pancake mixture (just in the blueberry sauce topping which is totally optional) but they are naturally sweet from the mashed bananas. Guilt free pancakes and a winner for me!


  1. In a large jug, mush your ripe bananas up until they create a paste like consistency. 
  2. Add in your cracked egg and mix until combined. 
  3. Add your cup of porridge oats and give it a good mix. 
  4. Add your teaspoon of baking powder and mix together until you have a smooth ish batter. 
  5. Add your fresh blueberries into the batter but be sure not to squish them. You want them while. 
  6. Set to one side whilst you make your blueberry sauce (optional). In a small saucepan, add your frozen blueberries and sugar on a low heat and keep stirring until the blueberries are no longer frozen and the sugar as disappeared. It should make a sauce like consistency and be super purple. Frozen blueberries are key here! 
  7. Place a dollop of pancake batter into an oiled non stick frying pan - I would say a heaped tablespoon of mixture. You don’t want too much as they take a little longer to cook compared to usual pancakes. You have to make sure you have a really good non stick pan or used a good covering of oil here. I use sunflower oil for this - not too much as my pan is very good. 
  8. Start off on a high heat and reduce down to a very low and slow cook. They should take around 3 minutes on each side. When you are going to slip, take extra care - I tend to use two utensils for this. The mixture will still be quite wet on top so it’s a quick manoeuvre to do this. 
  9. Once flipped, repeat - this recipe should make 6 small pancakes. Top with your blueberry sauce and a drizzle of golden syrup if you like - enjoy. Guilt free pancakes that taste delicious!


Healthy Banana & Blueberry Pancakes Healthy Banana & Blueberry Pancakes
Healthy Banana & Blueberry Pancakes

Pancakes are a treat breakfast in our house, so I thought, how can I turn a treat into something we can have a bit more frequently? By making them healthy of course! There isn’t any sugar in this pancake mixture (just in the blueberry sauce topping which is totally optional) but they are naturally sweet from the mashed bananas. Guilt free pancakes and a winner for me!

favorite
print
like
Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
Pancake Batter
  • 2 Very ripe mashed bananas
  • 1 Medium egg
  • 1 Cup of porridge oats
  • 1 Handful fresh blueberries
  • 1 tsp Baking powder
Blueberry topping
  • 1 Large handful frozen blueberries
  • 2 tbsps Caster sugar
  1. In a large jug, mush your ripe bananas up until they create a paste like consistency. 
  2. Add in your cracked egg and mix until combined. 
  3. Add your cup of porridge oats and give it a good mix. 
  4. Add your teaspoon of baking powder and mix together until you have a smooth ish batter. 
  5. Add your fresh blueberries into the batter but be sure not to squish them. You want them while. 
  6. Set to one side whilst you make your blueberry sauce (optional). In a small saucepan, add your frozen blueberries and sugar on a low heat and keep stirring until the blueberries are no longer frozen and the sugar as disappeared. It should make a sauce like consistency and be super purple. Frozen blueberries are key here! 
  7. Place a dollop of pancake batter into an oiled non stick frying pan - I would say a heaped tablespoon of mixture. You don’t want too much as they take a little longer to cook compared to usual pancakes. You have to make sure you have a really good non stick pan or used a good covering of oil here. I use sunflower oil for this - not too much as my pan is very good. 
  8. Start off on a high heat and reduce down to a very low and slow cook. They should take around 3 minutes on each side. When you are going to slip, take extra care - I tend to use two utensils for this. The mixture will still be quite wet on top so it’s a quick manoeuvre to do this. 
  9. Once flipped, repeat - this recipe should make 6 small pancakes. Top with your blueberry sauce and a drizzle of golden syrup if you like - enjoy. Guilt free pancakes that taste delicious!