My kids love nothing more than pancakes for breakfast. In fact, if they were stranded on a desert island with nothing but a lifetime supply of pancakes, they could live quite happily forever! But, I hate nothing more than when the sugar crash happens and they’re starving within 2 hours. That’s why I love this delicious recipe for oat pancakes with apple and blueberries.
My secret ingredient is chia seeds. Chia seeds are a fantastic ingredient because they’re a superfood loaded with benefits (fibre, protein, antioxidants, omega 3 and calcium), but are hardly noticeable in a pancake. This recipe makes getting nutrition into my kids seriously easy!
With their hearty oats, these pancakes make a really satisfying breakfast, and the apple and blueberries add enough sweetness to please the kids. Plus, they help meet our fruit quota for the day!
We like to eat these pancakes with organic vanilla yoghurt and a drizzle of honey, but you could top them any way you like.
I make these delicious oat pancakes almost every Sunday. This recipe makes exactly enough for our family of 4, with the perfect amount left over to eat later in the week. Who doesn’t love mid-week pancakes for zero effort?
Delicious oat pancakes with apple and blueberries
Ingredients
- 2 cups rolled oats
- 2 cups milk
- 1 apple peeled, cored and grated
- 2 tbsp butter melted
- 4 eggs
- 1 ⅓ cups flour
- 4 tsp baking powder
- ½ tsp salt
- 3 tsp cinnamon
- 1 tbsp chia seeds (optional)
- 1 punnet blueberries approximately 48 berries
Instructions
- In a large bowl, mix together the oats and milk. Leave it to sit for about 5 minutes so that the oats soften.
- Meanwhile: peel, core and grate the apple.
- Put the butter in a microwave for about 20-30 seconds, or in small pan on low heat to melt. Set aside.
- Add the eggs to the oat mixture, and whisk together till it looks fairly even. Then use a large spoon to mix in the apple and melted butter.
- In a separate, medium-sized bowl, whisk together the flour, baking powder, salt, cinnamon and chia seeds. Then, put this dry mixture into the oat bowl, and stir it all together with a rubber spatula, making sure to scrape the sides.
- Pre-heat a frying pan (or use 2 frying pans as it's quicker) over medium heat. Drizzle in a little vegetable oil. When it is hot, scoop a large spoonful of the batter into the pan. Depending on the size of your pan, you might be able to fit 3 pancakes at a time. Immediately drop in your blueberries, one at a time, on to the pancakes. Use your spatula to slightly push them down. Depending on their size, you want about 3 blueberries for each pancake. After about 2-3 minutes, when you see a few bubbles on the pancake, and the edges look pretty firm, use a spatula to flip it over. If it feels too floppy, or if the underside isn't golden brown, wait a bit longer. It's better to cook these for longer on lower heat, as they're less likely to burn. When the other side is cooked, take them out of the pan and repeat for the rest of the batter.
- Serving size is about 2 pancakes (they're quite filling). You may wish to add a dollop of yoghurt and a swizzle of honey or maple syrup to the top. Sprinkle on a bit of cinnamon and they're ready to eat.
Notes
If your family enjoyed this recipe, you might also like to try our yummy hot chocolate recipe too!
