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breakfast

Oats & Blueberry Pancakes

A fluffy pancake recipe made with a healthy dose of oat beverage and oat flour.

30 4
Oats & Blueberry Pancakes | DonalSkehan.com, A fluffy  pancake recipe made with a healthy dose of oat beverage and oat flour.

breakfast

Oats & Blueberry Pancakes

A fluffy pancake recipe made with a healthy dose of oat beverage and oat flour.

Wednesday, April 24, 2019
US / METRIC

240g oat flour (oats blitzed in food processor)

2 tsp baking powder

2 tbsp chia seeds, flax seeds or ground pumpkin seeds

Pinch of fine sea salt

200ml oat beverage (Quaker brand)

4 large free-range eggs, separated

150g blueberries

2 tbsp coconut oil

2 large ripe banana, peeled and sliced

Honey, coconut yoghurt and bee pollen, to serve

2 cups oat flour (oats blitzed in food processor)

2 tsp baking powder

2 tbsp chia seeds, flax seeds or ground pumpkin seeds

Pinch of fine sea salt

1 cup oat beverage (Quaker brand)

4 large free-range eggs, separated

1 1/2 cup blueberries

2 tbsp coconut oil

2 large ripe banana, peeled and sliced

Honey, coconut yoghurt and bee pollen, to serve

Large skillet pan

Large mixing bowl

30mins
Serves 4

I recently partnered with Quaker to feature their new Oat Beverage! I blitz up oats to make my own oat flour and use the oat beverage to bring out a smooth and subtly sweet taste that can’t be beat. Serve with fresh blueberries, yoghurt, honey and bee pollen and you’ll have a hit breakfast that no one can refuse.

Place all the dry ingredients in a large mixing bowl, mix to combine and then make a well in the centre. Pour the oat beverage in a jug and add the egg yolks. Whisk lightly to combine. Add to the dry ingredients and mix until blended.
In a clean bowl, whisk the egg whites until they hold soft peaks. Fold gently into the batter until combined. Add a handful of blueberries to the batter if you want and fold in.
To cook the pancakes, melt the coconut oil in a large frying pan over a medium heat and add a small ladleful of the mixture to the hot pan. Cook for about 2–3 minutes on each side, or until the pancakes are golden brown.
Serve the pancakes on warm plates with banana slices, blueberries, a drizzle of honey, yoghurt and bee pollen.
30mins
Serves 4

Ingredients
US / METRIC

240g oat flour (oats blitzed in food processor)

2 tsp baking powder

2 tbsp chia seeds, flax seeds or ground pumpkin seeds

Pinch of fine sea salt

200ml oat beverage (Quaker brand)

4 large free-range eggs, separated

150g blueberries

2 tbsp coconut oil

2 large ripe banana, peeled and sliced

Honey, coconut yoghurt and bee pollen, to serve

2 cups oat flour (oats blitzed in food processor)

2 tsp baking powder

2 tbsp chia seeds, flax seeds or ground pumpkin seeds

Pinch of fine sea salt

1 cup oat beverage (Quaker brand)

4 large free-range eggs, separated

1 1/2 cup blueberries

2 tbsp coconut oil

2 large ripe banana, peeled and sliced

Honey, coconut yoghurt and bee pollen, to serve

You'll Need

Large skillet pan

Large mixing bowl

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