…I knew these were going to be no ordinary pancakes.
I actually requested frozen blueberries, since we KNOW how purple those are, but The Professor couldn’t find them. I like blue better than purple anyway. Just be careful that your blueberries don’t accidentally escape when you try to put them in the pancakes. But if you pick them up and eat them anyway….your secret’s safe with me.
…you can cover anything in maple syrup and it will go down (The Big) easy.*
*See how I brought it full circle–like a string of Mardi Gras beads^–there?
^I didn’t even have to flash anyone.
Blueberry Banana Pistachio Oat Pancakes
- 1 cup old fashioned oats
- 1/4 cup whole wheat pastry flour
- 3 Tbsp. roasted, salted pistachios, finely chopped
- 1 Tbsp. coconut flour
- 2 tsp. turbinado sugar
- 2 tsp. baking powder
- ground ginger (optional)
- ground cinnamon (optional)
- 1 cup unsweetened almond milk (or dairy milk)
- 1 egg
- 1/2 tsp. vanilla extract
- 1 small banana, thinly sliced
- 3/4 cup blueberries
- In a food processor, pulse oats into flour.
- Combine dry ingredients (oat flour through spices) in a small mixing bowl.
- In a separate bowl, whisk together egg, almond milk, and vanilla extract.
- Add dry ingredients to egg and milk mixture, stirring until just combined.
- Heat skillet or frying pan over medium heat. (Coat well with cooking spray, coconut oil, or butter.)
- Scoop batter into well heated pan into pancakes the size of your choosing. Once the tops start to bubble, lay banana slices and blueberries on top.
- Flip pancakes and cook until desired level of ‘done-ness.’ (I like mine a little undercooked!)
- Serve with extra bananas, berries, pistachios, and maple syrup.
Normally I ignore everything Martha Stewart tells me, but her advice about whisking the egg and milk together, and THEN adding the flour mixture (as opposed to adding the milk and whisking in the egg directly to the mix) seemed like a good plan. I’m not sure if it made a difference, but it definitely didn’t hurt!