For the first time ever, I made pancakes for just myself– blueberry banana oat pancakes, to be exact.
Cooking a single batch of pancakes makes me think of this scene from Matilda, where four-year old Matilda is home alone, and she tosses the can of soup her mom left for her in the trash can and makes herself pancakes instead. I love that movie and when I did a quick search for that video, I totally got sucked into watching Matilda clips on YouTube.
It may’ve taken me about seventeen years longer than it took Matilda to start making pancakes for one (granted, she’s a child genius), but these single-serving pancakes are worth the wait.
Growing up, my dad would whip up his special whole-grain banana blueberry pancakes almost every Saturday mornings (unless he was making waffles or french toast instead!), and then he trained me as his junior pancake chef, so banana blueberry pancakes have a special place in my heart.
Pancakes have always been a family thing, though, until just recently. I made these blueberry banana oat pancakes for one while I was housesitting alone, and I’ve made them again twice in just the past week because they’re that good.
These have just oat flour, mashed banana, one egg, a little butter or coconut oil, a little almond milk, baking soda, and cinnamon. The ingredients are basically a standard breakfast: a bowl of oats with blueberries and cinnamon, plus a side of a scrambled egg and maybe a banana to go on the way out the door. But mixed all together, these ingredients get way more exciting.
I’m not a gluten-free eater, but I love that these pancakes have oat flour because it makes them friendly for any gluten-free eaters in your life (if you use certified gluten free oats if they’re especially sensitive), plus oat flour is just delicious in general. It has such great flavor and texture and makes these pancakes so hearty and filling.
These pancakes are naturally sweetened by the banana, which also makes them perfectly moist, but if you like, you can drizzle them with honey or pure maple syrup. And you can quickly and easily make oat flour by just tossing oats into your blender or food processor.
This recipe makes three giant pancakes or four smaller ones, and it’s the perfect college girl meal. I can’t wait to make these blueberry banana oat pancakes this year when I’m back at school and cooking for one every day. I’m sure I’ll end up doubling the recipe (totally defeating the whole purpose of the single-serving recipe) to share them with friends, too.
If you try these blueberry banana oat pancakes for one, feel free to let me know in a comment or take a picture and tag me @livbane on Instagram. Hope you enjoy!
- 1/2 cup oat flour*
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 tablespoon melted butter or coconut oil
- 1/2 cup mashed ripe banana (1 large banana)
- 1 egg
- 1 tablespoon milk (I use almond milk)
- 1/3 cup fresh or frozen blueberries
- In a small bowl, stir together oat flour, baking soda, salt, and cinnamon.
- In a large measuring cup, microwave 1 tablespoon of butter or coconut oil until melted. To the measuring cup, add mashed banana (I mashed my banana right in the measuring cup to save dishes), 1 egg, and 1 tablespoon milk.
- Add wet ingredients to the dry ingredients and stir until just combined. Add blueberries and give one more gentle stir. Let batter rest for 10 minutes.
- While batter rests, turn a skillet or griddle on to medium-low heat. Spoon batter onto griddle and cook for 3-4 minutes, until the facedown side is lightly golden. Turn with a spatula and cook for 3-4 more minutes. Top with honey or maple syrup, if desired, and serve warm.
To make 1/2 cup of oat flour, you can pulse just slightly over 1/2 cup of oats in a blender or food processor until the oats resemble flour.
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