Inspired by a friend’s recent posts with roasted peaches, I said to myself that I must try this out on my own – roasted peaches, who would’ve thought? It all starts with pancakes. Rolled oats pancakes. With blueberries 🙂 And roasted peaches. Let’s go!
Rolled oats pancakes with blueberries and roasted peaches
Servings: 2
Calories: 550kcal
Equipment
- Immersion blender
Ingredients
- 3 eggs
- 65 g rolled oats
- 1/2 tsp baking powder
- 6 tbsp maple syrup
- 3 bananas ripe
- 3 peaches firm, not too ripe
- 100 g blueberries
- 2 mint stems optional
Instructions
- Add the rolled oats, the eggs, the bananas and baking powder in a deep bowl and use the immersion blender to mix everything until smooth.
- Set the composition aside for 10 minutes.
- Heat up a grill pan and roast the peaches (in halves) face-down for 5 minutes on medium heat. Turn the halves and cook for 5 minutes more on their 'backs'.
- Use a shallow frying pan (a crepes pan if you have one) to cook the pancakes. Preheat it on medium heat.
- Add pancakes batter with a small ladle to the frying pan. Add 5-6 blueberries on the batter surface.
- Cook 2 minutes on a side (or until bubbles start to form and leave holes in the pancake) and another minute on the other side.
- Leave to rest for a couple of minutes before serving, then garnish the pancakes with remaining fresh blueberries, maple syrup drizzles, peaches halves and a few leaves of mint (optional).
