Blueberry blender pancakes

pancakes

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Difficulty

Intermediate

Cooktime

30 minutes

All the nutrition of a wholesome bowl of oatmeal, blended and flipped into tender, fluffy pancakes.

About this recipe

Your blender isn’t just for smoothies anymore. Our blueberry blender pancakes are as nutritious as a bowl of oatmeal but way more fun to eat. This recipe is packed with whole-grain oats and antioxidant-rich blueberries. Plus, they’re naturally sweetened with that overripe banana sitting on your counter.

Gluten-free? No problem. Just swap out the flour and you’re as golden as these pancakes. They’re fluffy and delicious, bursting with blueberries, dripping with maple syrup — all without that annoying, bicep–straining stirring nonsense.

If you’re looking for more healthy, easy or vegan breakfast options like these delicious blueberry pancakes, you’ll find a lot more Just Egg recipes to love in our free cookbook collection.

Serves 2

¾ cup rolled oats
1 small banana or ½ large (90-110 g), very ripe
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

Key equipment

equipment

Nonstick or cast iron skillet
Blender

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Blend the batter

batter

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 skillet

skillet

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 pancakes

pancakes

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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