Blueberry & Banana Pancakes - Recipe

Ingredients:

Pancake Batter
¾ Cup Rolled Oats / Oat Flour Ground
1 Cup All-Purpose/Cake Flour
1 Large Banana Mashed
1 Large Egg
½ tsp Vanilla Extract
1 Cup Plain Yoghurt
1 Tbsp Unrefined or brown sugar
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
Zest of approx. 1 Lemon Optional
1 Cup Fresh Blueberries

Pancake Batter
Note: If using oat flour, not rolled oats, skip the next step
Place the oats into a food processor and blitz until resembling a rough flour. Then add the flour and blitz together
In a mixing or batter bowl, add the banana and mash it well. Then add the egg, vanilla and yoghurt and mix to combine
Next, add the lemon zest if using, followed by the sugar
Add the flour, ground oats/oat flour, baking powder, baking soda and salt. Mix until well combined, then set aside to sit for 5 – 10 minutes

Heat a non-stick pan to medium heat. Add around 2 – 3 tablespoons worth of batter per pancake to the pan (this will depend on the size you want). Depending on the size of your pan, you can do a few at a time, just don't crowd the pan as it will make it harder to turn the pancakes

Once you've added the batter to the pan, add a few blueberries per pancake. When you start to see bubbles on the surface, it is time to turn the pancake. Cook for another 1 – 3 minutes on the other side, taking care not to burn them
Note: keep the heat on medium to low-medium. If the pancakes brown too fast on the outside the middle might still be raw.
Tip: remove the first pancake and tear it down the middle to ensure it is cooked through. This will guide the time your pancakes need on the second side. Cooking time depends on your pan, the size of your pancakes and your stove
Cook your pancakes in batches until you've used all the batter. Reserve any leftover blueberries for serving
Serve with sliced banana, any leftover blueberries and yoghurt, and a drizzle of honey

Recipe by Vanessa Vermaak @ My homemade Kitchen