Mom’s Oaty Banana Pancakes with Blueberry Syrup



  • 1 cup organic unbleached all-purpose flour
  • 1/4 cup organic oat flour
  • 1/2 cup organic old-fashioned oats
  • 1/2 teaspoon himalayan sea salt
  • Zest of 1 small organic lemon
  • 1 teaspoons aluminum free baking powder
  • 1 teaspoon aluminum free baking soda
  • 1 teaspoon ground ceylon cinnamon (Or, freshly ground organic cinnamon stick)
  • 1/2 tablespoon organic coconut sugar (Or, organic raw sugar)
  • 2 teaspoons organic apple cider vinegar
  • 2 cups organic milk or almond milk
  • 1 ripe organic banana, mashed
  • 1 tablespoons organic cold pressed grape seed oil, plus a small amount, for cooking.
  • 2 large organic eggs, separated (beat egg whites separately, until stiff)
  • Organic Maple syrup
  • Frozen Organic Blueberries
  • Organic Grass Fed Butter (Optional)
  1. Heat Non stick ceramic pan on medium low (On my stove, it’s number 4)
  2. In a large bowl, combine the flours, oats, baking powder, baking soda, sea salt, and cinnamon.
  3. In a separate medium bowl, mix the lemon zest, honey, egg yolks, milk, mashed bananas, apple cider vinegar, 1 1/2 tablespoons grape seed oil.
  4. In a small bowl, using an electric mixer, beat egg whites until light and fluffy and peaks start to form and then gently fold into batter.
  5. Stir into dry ingredients, just until moistened.  (If the batter seems too thick, just add a little more milk until the batter reaches a consistency that pours easily into a pan but holds a round shape — So, don’t over do it!)
  6. Fill a 1/4 stainless steel measuring cup with batter.
  7. Pour batter onto a lightly greased (with grape seed oil) hot griddle.
  8. Turn when bubbles start to form around the edges and look slightly firm — About 2 minutes.
  9. Flip over and cook on the second side until it is golden brown — About 1-2 more minutes.
  10. Pour frozen blueberries into a separate pan and sauté for about 1 minute in grape seed oil or water, just until defrosted a bit.
  11. Pour organic Maple syrup into a glass measuring cup and then gently stir in defrosted blueberries (I don’t heat the maple syrup and I gently stir in blueberries to keep the consistency of the syrup).
  12. Add butter to pancakes (optional)
  13. Pour blueberry syrup over pancakes and enjoy!



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