Hopefully you had a chance to check out my recipe for Baked Chicken Meatballs last month! If you did, maybe you’re starting to see the beauty of meal prep and how it can help busy moms. Today, I’m sharing another favorite for meal prep in our house: Flourless Blueberry Pancakes.
Is there anything better than having breakfast prepped and ready for busy mornings?
Mornings with kids are kind of like running a marathon, right? Getting everybody out of bed, dressed, fed and out the door on time is often chaotic. My son is only a year old and I already find myself letting out a huge sigh of relief when that morning rush is over. Good thing I’ve got some time before I have to worry about school (or worry about him wrestling me to brush his teeth). I’ve learned that most of us moms have our own little tricks and routines we use to make mornings go a little more smoothly.
My little mom trick is meal prep (not shocking for a dietitian, I’m sure). I like to cook, but it really loses it’s charm when its 8am and I have an impatient toddler pulling on my leg and whining for breakfast (pre-coffee). Yikes. I need to move fast so no one loses their mind. Taking the time to cook and freeze some healthy food that I can pull out freezer and nuke in the microwave later has absolutely saved my sanity. I know I talked about this in my last post. Meal prepping breakfast has been a total parenting win.
So, onto the flourless blueberry pancakes.
I used to make these for myself all the time in college when I was craving pancakes (which honestly is always) but needed a healthy alternative. These pancakes are made with oats, which means they can easy become gluten-free if you use gluten-free oats. Simply throw those in a blender with a banana, an egg, some almond milk, vanilla and cinnamon. I like to add flax seeds for added nutrition, and of course blueberries. Then, blend and cook like you would any other pancake. So quick and easy that even if you need them this morning, your kids’ growling bellies won’t need to wait more than 10-15 minutes. Most importantly, these blueberry pancakes are fluffy and delicious. No healthy pancake is worth it if it doesn’t taste good.
Why add flax seeds?
I love adding flax seeds to baked goods like these blueberry pancakes, because it’s an easy way to add healthy fats and fiber. Flax seeds are a great source of omega-3 fatty acids, an essential fatty acid that is also found in fish. Omega-3’s and fiber are nutrients many of us (especially kids) don’t get enough of, but we need for heart health!
These flourless pancakes are versatile
Put whatever the heck you want in these! If your child (or you) doesn’t like blueberries, try apples, or whatever fruit sounds good. Maybe keep them plain and simple so you can add fruit as a topping later. Maybe get a little wild and add chocolate chips. Just don’t leave out the banana, because that’s kind of the base to these pancakes. If you’re worried about the banana flavor, I don’t find them very banana-y (not a word but I’m going with it).
I recommend doubling, or even tripling this recipe if you’re making these flourless blueberry pancakes with the intention to freeze some for later. It’s a great way to use those gross, brown bananas sitting in your pantry. I’ve tripled this recipe and had no problem making the whole recipe in my blender. Just cook the pancakes, lay them on a single layer on a cookie sheet lined with parchment, and freeze. Once frozen, store them in a freezer bag for up to 6 months. To reheat, microwave for about 30-45 seconds.
One more thing before we get to the recipe. I like to make these pancakes the size of a silver dollar pancake. They cook faster that way, and its easier to pull a couple out of the freezer to combine with fresh fruit, yogurt or an egg at breakfast if I want. They’re also super cute and easy for my toddler to eat.
What I love about these pancakes:
- They are easy.
- I can keep them in my freezer.
- No added sugar!
- I can add other healthy ingredients like fruit or flax seeds.
- They can easily be made gluten or dairy-free.
- They are cute and tasty.
Flourless Blueberry Pancakes
Time: 10-15 min
Makes around 10 silver dollar-sized pancakes
1 ripe banana
½ c oats
1 T almond milk (more as needed) – you can use any milk you want!
¼ tsp cinnamon
2 T ground flax seed (optional)
1 c blueberries, fresh or frozen (or whatever fruit/additions you want – optional)
- Put all ingredients in a blender, and blend until smooth. Drop 2 T of batter onto a griddle or large frying pan over medium heat. Add blueberries and press into batter. Cook for 3 min on each side.
To freeze: Place pancakes on a cookie sheet lined with parchment paper and freeze for 30 min. Then place in a freezer bag or container for up to 6 months. I normally reheat 2-3 at a time for my son, 30-45 seconds in the microwave.
- Use whatever fruit sounds good! If using a harder fruit like apples, I would steam them a little to soften before adding them to the pancakes.
- I normally double (or triple) this recipe to stock my freezer.
I hope you and your kids love these flourless blueberry pancakes! stay tuned for more recipes! Be sure to let us know in the comments all of the ways you found to use this recipe. Or, tell us know what foods you like to keep stocked for your kids!
For an easy meal prep recipe that can be used for lunch or dinner, check out this recipe for Baked Chicken Meatballs.
Do you want to go out for breakfast, but feel like getting out of the house with kids is just too stressful? I feel ya. I found this post with tips on Leaving the House with Kids extremely helpful!
If you want to read more from me, or work with me on a 1:1 basis, check out my website and instagram. My goal is to help people improve their relationship with food and to live their healthiest lives. I’d love to help you, too!