All the nutrition of a wholesome bowl of oatmeal, blended and flipped into tender, fluffy pancakes.
Blueberry blender pancakespancakes
- ¾ cup whole rolled oats
- 1 small banana or ½ large (90-110 g)
- ¼ cup JUST Egg
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup plant-based milk or water (see note)
- ½ tablespoon oil
- 1 teaspoon vanilla extract
- ¼ cup flour (see note for gluten-free option)
- ½ cup fresh or frozen blueberries
01 / 04
Blend the batterbatter
Put the oats, banana, JUST Egg, baking powder, salt, milk, oil and vanilla in a blender and blend until smooth. Add the flour and blend on low until just combined, careful not to overmix or you’ll have tough pancakes. Finally, add the blueberries and pulse briefly. Let the batter rest for 10 minutes, giving the oats time to absorb liquid and soften.
Note: We like using a bit of all-purpose flour in this recipe; it makes the pancakes fluffy, and you still get the oats’ nutritional benefits.
To make them gluten-free, either substitute the flour with a gluten-free blend or omit the flour entirely and increase the amount of oats in the recipe to 1 cup.
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Heat the skilletskillet
Preheat a large nonstick or well-seasoned cast-iron skillet over medium heat. Once hot, add a bit of oil and spread with a pastry brush or paper towel to lightly coat the pan.
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Cook the pancakespancakes
Pour in ¼ cup of batter (see note). Cook for 2 to 3 minutes on each side and then flip. Cook for another 1 to 2 minutes then transfer to a plate. If you’ve used frozen berries, each pancake may take a minute or two longer to cook. Repeat with the rest of the batter. Makes 6 to 7 small pancakes.
Note: If your pancake batter is feeling too thick at any point, add more milk or water one tablespoon at a time to thin it to your liking.
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Serve and enjoyenjoy
Serve warm with your favorite toppings, like maple syrup, peanut butter and more berries.
Shop JUST EggEgg
This recipe uses JUST Egg. Buy now and become a master of plant-based cuisine.
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