Blueberry overload? Blueberry pancakes with blueberry jam – that’s a lot of blueberries. I admit that. My thinking behind this blueberry madness is that in truth there is no such thing as too many blueberries. I think you will agree with me here. It’s safe to say blueberries are my favourite fruit lately.
As usual, I used frozen blueberries. By the time pancakes are cooked blueberries are lovely and warm as they should be. Use fresh ones if you prefer. I tried frozen and fresh blueberries and both options work.
The combo of buckwheat and oat flour is amazing. Pancakes have an incredible texture, are super moist and well… you just want to eat them. We just can’t eat them quick enough, to be honest. First, they smell incredible while being cooked. I especially like when you flip the pancakes and they rise. You can actually see that and every time it’s like watching the magic happen. It makes me smile. Obviously, I don’t need much to obtain pure happiness 🙂 And then when you spoon blueberry jam on a blueberry pancake. And take a bite. Yum, I mean just, well, yum!
You can easily make your own oat flour. Just use your blender, wait and see oats turning in a beautiful oatly dust. Just to let you know I don’t have a high-speed blender, just a regular blender and it can smoothly blend oats into flour. You will need to shake your blender few times while the blender is running because oats get a bit stuck to the sides. But you don’t have to stop and scrape the sides, and then blend again. For me that’s a big plus, for some reason I really don’t like doing that.
On busy mornings I just make one batch and if we are lucky and there are few left we eat them as a snack later in a day. But if I have a bit more time I just double the batch and have next day breakfast ready. I toast pancakes in the toaster and there you have it – super quick breakfast is ready.
Here is the recipe for blueberry jam that is absolutely necessary for these pancakes. It’s processed sugar-free, very fruity and sweet. Just as it should be.
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- Heat a non-stick pan over medium heat.
- Gently melt coconut oil in the microwave.
- Mash bananas in a bowl. Add eggs, cinnamon, baking powder and melted coconut oil. Mix very well until mixture is light and airy.
- Add oat and buckwheat flour, mix. Don't overmix the batter.
- Fold blueberries into the batter.
- Pour approx 1 tablespoon of batter per pancake into dry pan ( I cook pancakes on dry pan, no oil is necessary) and cook until bubbles appear on the top of the pancakes.
- Turn and cook pancakes for another minute or so.
- Serve with blueberry jam.
* Pancakes will keep in the fridge for up to a week. They are great heated in a toaster or even microwave.