Blueberry Oat Pancakes

These pancakes are a healthier alternative to the traditional kind, made with oats and bananas instead of flour to provide more protein and fibre. They’re loaded with blueberries, a great source of vitamin C and polyphenols that support immune function and recovery. Make a batch in advance and freeze—they reheat quickly in the microwave for a convenient, nourishing breakfast when time is short.

From : The Vegetarian Athlete’s Cookbook

Makes 8 (approx.)

100g (3 ½ oz) rolled oats

1 tsp baking powder

1 banana, peeled and mashed

2 eggs

150ml (5fl oz) any milk of your choice

A little light olive oil, rapeseed oil or butter

200g (7oz) blueberries

Optional toppings: a few crushed pecan nuts, a little honey or maple syrup, extra blueberries banana slices

In a bowl, mix together the oats and baking powder. Mix the mashed banana with the eggs and milk (you can do this with a hand blender if you prefer). Mix the banana mixture into the flour.

Heat a non-stick pan on a medium heat, add a little oil or butter. Drop large spoonfuls of batter onto the pan and cook until bubbles form and the edges are cooked. Scatter over a handful of blueberries and flip the pancake over. Cook for another couple of minutes on the other side. Repeat with the remaining batter.

Serve the pancakes topped with crushed pecan nuts, a little honey or maple syrup, or some extra blueberries and banana slices.

Per pancake: 113cals, 4g protein, 4g fat (1g saturates), 15g carbs (6g total sugars), 2g fibre