Healthy Peanut Butter, Blueberry, Banana & Walnut Pancakes (gluten-free, dairy-free, vegan option)

Healthy Peanut Butter, Blueberry, Banana & Walnut Pancakes (gluten-free, dairy-free, vegan option)

Healthy Peanut Butter, Blueberry, Banana & Walnut Pancakes

Growing up in South Africa, we used to call pancakes “flapjacks”. This recipe is a fun spin on my classic oat & banana pancake recipe (from this video). I love having it with just a drizzle of maple syrup on top!

Calories: roughly 460 (vegan alt 360 cal)
Cook time: 10 min
Prep time: 5 min
Total time: 15 min Serves: 1
Makes: 8 – 10 small pancakes

This recipe is gluten-free, dairy-free, and there’s a vegan option

Hope you enjoy! Liezl XO

This recipe is from my latest ebook “Just Breakfast” containing 50+ delicious, healthy, easy-t0-make breakfast recipes.

VIDEO: Watch me make this recipe & other healthy cosy breakfast recipes in this video

This recipe is from my latest ebook “Just Breakfast” containing 50+ delicious, healthy, easy-t0-make breakfast recipes.

HEALTHY PANCAKE RECIPE

INGREDIENTS
1/3 cup rolled *oats
1 medium banana (ripe)
1 tablespoon *peanut butter
1/3 cup *frozen blueberries
4 raw walnut halves (chopped)
1 large *egg (see vegan alt)
Sprinkle of cinnamon

SUGGESTED TOPPINGS
Suggested topping #1: Add roughly 120 calories -1 tablespoon almond or peanut butter
-1 teaspoon maple syrup
Suggested topping #2: Add roughly 150 calories -1 tablespoon almond or peanut butter
-1/2 medium banana (sliced)
Suggested topping #3: Add roughly 50 calories -1 tablespoon maple syrup

HOW TO MAKE THEM
1. Add the eggs, banana, oats, peanut butter and cinnamon to a blender and blend until smooth. For a vegan option, omit the eggs, and instead increase the amount of oats used to 1/2 cup while add- ing 3 tablespoons of milk to replace the eggs (I use unsweetened almond milk, you can use any milk you prefer).
2. Roughly chop the walnuts and mix the walnuts and blueberries into the batter with a spoon after blending
3. Heat a frying pan on the stovetop to a medium heat
4. For each pancake, scoop roughly a heaped tablespoon of batter
into the pan (I generally make about 3 at a time depending on pan size)
5. When the batter starts to bubble on the top, flip over with a spatula
6. When the pancake is cooked on both sides, it is ready to eat (the vegan option can take longer to cook)
7. Top the pancakes with maple syrup or any other toppings you prefer
8. You can also prep these pancakes, store in the fridge, and heat
them up in the toaster the next day. Best served warm!

INGREDIENT ALTERNATIVES & SUGGESTIONS
*OATS: Oats are naturally gluten-free, however cross-contamination can occur if they are produced in the same place as wheat, barley or rye. Most people with Coeliac disease can tolerate oats that are certified gluten-free.
*PEANUT BUTTER: I like to use peanut butter in this recipe, but you can use any nut butter you prefer such as almond, cashew or hazelnut butter.
*FROZEN BLUEBERRIES: Either fresh or frozen blueberries can be used in this recipe, however, frozen are usually more affordable. I use frozen.
*EGGS (VEGAN ALTERNATIVE): To make this recipe vegan, omit the eggs, and instead increase the amount of oats used to 1/2 cup while adding 3 tablespoons of milk to replace the eggs (I use unsweetened almond milk, you can use any milk you prefer). Blend the 1/2 cup oats with the 3 tablespoons of milk, the banana, the peanut butter and the cinnamon before adding the walnuts and the blueberries; then follow the regular cooking instructions. The calories for the vegan option will be roughly 360 calories per serving (instead of 460 calories).

Recipe by Liezl Jayne Strydom for liezljayne.com and JUST BREAKFAST. Photography/food styling by Liezl Jayne Strydom, Photos by Rob Jonathan Williams for liezljayne.com