Waking up to a plate of goodness, preferably stacked, sweet & fluffy pancakes is the definition of a great good morning.
Too bad a dish like that will put you in a sugar coma that leaves you feeling crashed and craving for snacks or anything to get your mind right. So finding tasty breakfasts that are simple and easy to make but healthy has been my mission.
In all honesty, flourless, sugar-free, dairy-free and anything that would be described as “healthy pancakes” may sound good and responsible but are gritty and are nothing that a “real pancake” should taste like.
I think you will be pleasantly surprised by how easy these banana lemon pancakes come together (really, your kids can help you make them) and how good they taste. Cooking and mindfully indulging in this pancake breakfast is almost therapeutic. Go ahead laugh, you’ll see.
This recipe is great to make in advance but why should you if you can whip up these blender pancakes in under 15 min.
It’s a real treat that is a healthy alternative to regular old pancakes and will fuel your body with all the good stuff that it loves so much.
You’ll get your protein from the creamy yogurt and eggs, filling fiber from the banana (next to the many other essential goodies like potassium, magnesium and a dose of vitamins from the lemon too. Beautifying antioxidants from the blueberries, healthy fats and just the right amount of whole grains that will give you the energy boost to kick off your day.
1/2 cup oats
half a banana
lemon zest of half a lemon
a handful blueberries
2 tablespoons water
squeeze lemon juice
dollop of thick dairy free yogurt (optional)
In a blender: Add all pancake ingredients (except the lemon zest) and blend until smooth. Then fold in the lemon zest with a spoon.
Heat a non-stick skillet over medium heat with a lilltle bit of olive oil or coconut oil. Pour the batter straight out the blender into circles* When bubbles start to appear (2-3 min) flip them over and bake for another 1-2 min. Put on a serving plate.
in a small sauce pan: add all topping ingredients (except the yogurt) and bring to a boil then turn heat down to a simmer, stirring regularly.
Let the blueberries simmer for about 5-10 min**
Scoop a dollop of creamy yogurt on top of your pancakes then pour the warm berries over it.
*If the batter is too thick, you can add a little bit of water and blend again. Or spoon the batter on skillet and use the back of the spoon to form circles.
**If you like your blueberries slightly warmed but not popped, cook them for about 5 minutes. If you prefer a sauce with your blueberries popped, cook them for about 10 min.