Growing up, my mom would always make the best pancakes. She didn’t make them from scratch or anything. Nope. She used bisquick mix, not the instant stuff, but the one where you still had to add in the egg and milk, etc. Then she stuffed them with bananas and chocolate chips, and she left them gooey on the inside. My mouth is watering just typing about them. My brothers and I would smother them in syrup and beg for more gooey pancakes. I remember the time I slept over a friend’s house and had pancakes that weren’t my mom’s for the first time. My already a food snob, 9 year old self was appalled! These pancakes were thin & flat, & cooked all the way through! The audacity! Where was the fluff?? And that ooey gooey center??
Since I’ve started trying to cook healthier versions of my favorite foods, I’ve tried to recreate my mom’s perfect pancakes and haven’t quite been able to get it, but I have stumbled upon lots of really good healthier pancake recipes along the way. These blueberry pancakes are made with fresh berries, banana, oats, and Greek yogurt. There’s no wheat/gluten and no added sugars! Not only that, but you make the batter in the blender. PLOT TWIST. It’s so easy to blend everything to the right consistency and then pour right into the hot pan. Pancakes are served in a snap.
Like I said before, these pancakes aren’t quite like my mom’s gooey fluffy cakes, but they’re still so good. They come out moist and perfect for stacking! I don’t mix the blueberries into the batter because I like to control how many berries are in each cake so really you can use whatever filling you’d like. Sliced bananas, strawberries, cooked peaches, or dark chocolate chips would all be really good add in’s! You can also use frozen fruit if you don’t have any fresh. Since there isn’t any added sugars inside these little babies, I didn’t mind topping mine with a little drizzle of maple syrup and some homemade blueberry jam. I had 2 pancakes leftover that I kept in the fridge and ate as a snack the next day with some peanut butter slathered in between them. It was like a pancake pb&j…. I think I might be onto something here.
Blueberry Blender Pancakes
¼ cup plain Greek yogurt
½ medium ripe banana
½ cup rolled oats (plus a little more to get the right consistency
1 large egg
1 Tbsp milk of choice
½ tsp baking powder
½ tsp vanilla extract
Blueberries or other add in’s
Place all your ingredients except for the blueberries into your high speed blender. Blend on high until there are no pieces, chunks, or lumps and your batter is frothy.
If too thin like mine was, add in another tablespoon or two of oats and blend again to thicken up. Try not to, but if you accidentally make things too thick you can add another splash of milk to get that perfect pancake batter consistence. It should be smooth & thin enough to pour, but not runny.
Heat a small bit of butter or coconut oil in a nonstick pan on medium high heat. Pour batter into pan to form pancakes. Place blueberries or other add ins onto each pancake. Cook for a minute or two, slide spatula under pancake & flip. Cook for another minute on that side & remove from pan.
Top with a drizzle of maple syrup, peanut butter, jam, or fresh fruit. Store leftover in an airtight container in the refrigerator for up to 3 days.