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Blueberry Chia Pancakes

Makes 1 serving

Macros: 278 Cal, Fat 11g, Carbs 39g, Fibre 7g, Protein 8g


1/3 cup Oats

2 2/3 Tbsps Oat Milk (unsweetened, plain)

1/3 Banana (medium)

1/3 Egg (large)

1/3 tsp Baking Powder

1/3 cup Frozen Blueberries

1 1/2 tsps Chia Seeds

1 tsp Extra Virgin Olive Oil


Add the oats to a blender and blend into a flour consistency, about 30 seconds. Add the milk, banana, egg, and baking powder. Blend until smooth, scraping down the sides as needed. Gently stir in the frozen blueberries and chia seeds.

Heat the oil in a non-stick pan over medium heat. Pour 1/4 cup of the batter at a time and cook for two to three minutes per side, or until cooked through. Transfer to a plate. Repeat until all the batter is used.

Divide onto plates and enjoy!

Leftovers: Refrigerate in an airtight container for up to three days, or freeze for up to two months.

One serving equals two to three 4-inch pancakes.

More Flavour: Add cinnamon, vanilla extract, salt, flax seeds, or hemp hearts.

Additional Toppings: Top with maple syrup, honey, cottage cheese, nut or seed butter.

No Banana: Use applesauce instead.

No Oat Milk: Use dairy or any alternative milk.

Batter Consistency: Add more milk if the batter is too thick, and more oats if the batter is too thin.

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