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Rolled oats pancakes with blueberries and roasted peaches

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Breakfast
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).