You clicked on this recipe because it’s basically breakfast food porn and we both know you can’t resist that. We have that in common! I would eat breakfast foods for all three meals every single day.
When I think about what I used to eat for breakfast as a kid, I cringe a bit. Remember putting so much sugar on your Shreddies that you could actually scrape up the undissolved sugar with your spoon when you got to the bottom? And OMG cereal milk!!! There was nothing so sweet as tipping your bowl up and drinking in that sugary milk. Did you know that Milk Bar Bakery, locations in New York, DC, and Toronto, has trademarked Cereal Milk and bakes with it? Genius. You can make your own, for a real treat, here.
Even though I rarely buy cereal anymore (unless it’s a mutually agreed-upon treat for DJ and I about once every couple of months – thank God he loves cereal like I do and doesn’t think I’m nuts for choosing it over pizza on a cheat night) I still love breakfast food more than anything. Since I try to make healthy choices most of the time, it’s hard to not binge on my favourite Sunday treat every week: pancakes.
But I’ve recently discovered something amazing and since I like you, here you go: Cinnamon Oatmeal Banana Pancakes with Warm Maple Syrup Coated Blueberries.
Bonus: because they have no flour, added sugar, or butter and are packed with protein and flavour, you’ll feel good inside after you eat them.
I absolutely love the taste of these pancakes. Their texture resembles that of a thick crèpe, which results from letting the batter rest in the fridge. If you fry them right away after mixing the batter, you’ll get almost no rise from them, so keep that in mind. The best part of these pancakes though, is how you’ll feel after you eat them. I don’t think I’ve ever before eaten something that tasted so indulgent and then proceeded to put on my skinny jeans.
My trick when I make blueberry pancakes to leave the blueberries out of the batter and instead toss them into a bowl of warm maple syrup. You can pass the bowl at the table or you can go one better by accompanying each serving with its own individual ramekin of the maple coated blueberries. Let everyone top their own pancakes and watch them be devoured.
I usually throw this batter quickly together on Sunday morning before we hit them gym, store it in the fridge, then when we get home the batter is nicely thickened and it’s pancake time! Put the coffee on and enjoy.
Thank you to Amanda from Running with Spoons for the inspiration for this glorious recipe!
|Yield:||About 12 Pancakes|
2. When you are ready to cook them up, add the coconut oil to a skillet and preheat over medium high heat.
3. Warm the maple syrup in a microwave safe dish in 20 second increments. Add blueberries and stir to coat.
4. Using a 2 tbsp ice cream scoop or 1/4 Cup measuring cup (depending on how large you want your pancakes) scoop batter into the hot skillet.
5. Leave pancakes undisturbed until bubbles form on the tops and the undersides are nicely browned, about 90 seconds. Flip them over and repeat on the opposite side.
6. Repeat with remaining batter. You may choose to add additional coconut oil to pan between batches.
7. Serve warm or allow to cool on a cooling rack and freeze with parchment paper between each pancake for easy defrosting in the microwave.
8. Top with warm maple syrup and blueberries and any additional toppings. I added some banana slices as well.
* 1/2 Cup Plain Greek Yogurt
* 1 Medium Banana
* 1 Cup Rolled Oats
* 2 Eggs
* 2 Tbsp Nut Milk of your choice (Almond, Coconut, Cashew)
* 1 Tsp Baking Powder
* 1 Tsp Vanilla Extract
* 1 Tsp Cinnamon
* Pinch of Salt
* 1/2 Cup Blueberries, for serving
* 1/4 Cup Maple Syrup, warmed, for serving