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Oat Pancakes w/ Whipped Blueberry Coconut Cream

Disclosure: This post was made in partnership with the US Highbush Blueberry Council. Thank you for supporting the growth of Food Heaven!

There are two types of breakfasts. Breakfasts that are fast and breakfasts that are slow. A fast breakfast is great for weekdays, when you don’t have much time to spend in the kitchen. Good examples of fasts breakfasts include plain oatmeal with an apple and nuts, a slice of 100% whole wheat toast with peanut butter and a sliced banana, or a cup of Greek yogurt topped with slivered almonds and blueberries. Fast breakfasts are quick,  taste good, and generally get the job of eating breakfast done without a hitch. You should have 2-3 fast breakfast ideas in your arsenal at all times. 

Slow breakfasts, on the other hand, are a little more special.

These typically take a bit more time to prepare, but they’re always worth the effort. We like to save slow breakfasts for the weekend, when we have more time to savor the sweeter things in life. Our all-time favorite slow breakfast is pancakes. And who doesn’t love pancakes? When done right, they are perfectly fluffy, loaded with nutrients and full of endless flavor possibilities. They also make us feel all warm and fuzzy on the inside. Comfort food much? We’ll take it!

For this pancake breakfast, we borrowed a classic oat pancake recipe from our cookbook, the 28-Day Plant Powered Health Reboot and upped the flavor by incorporating blueberries into a blueberry coconut whipped cream topping. We love blueberries because they taste amazing and also have a sweet nutrition profile. A handful of these little blue dynamos contain just 80 calories and are naturally low in fat and sodium. Oh, and in case you missed it, this year we became official spokespeople for the U.S. Highbush Blueberry Council. As part of the “Blue Crew,” we will be developing a 6-part series of healthy blueberry recipes that are literally knock-your-socks-off delicious. Each recipe will also be in video format, which means you should subscribe to our Youtube channel, if you haven’t already. We kicked this series off with this Warm Cozy Blueberry Crumble Recipe, and watered mouths worldwide with our Bite-Sized Vegan Blueberry Cheesecake3-Ingredient No Churn Blueberry Ice Cream and our Cauliflower Blueberry Smoothie Bowl recipes. 

We should also mention that these pancakes are made with oat flour, which is perfect for people with gluten or wheat allergies/sensitivities. Paired with our satiating whipped blueberry coconut cream, we have a winner for those weekend mornings. 

Let’s start by making the whipped blueberry coconut cream. You’ll need to plan ahead by refrigerating a can of coconut cream overnight so that the cream is completely firm when ready for use. Start by adding the fresh blueberries to a sauce pan with a touch of water (1 tablespoon is more than enough). Cook on low for 2-3 minutes, until you have a deep blue, thick pot of goodness. Let that cool, and let’s move onto our coconut cream. Add the firmed coconut cream into a bowl. If there is liquid left in the can, do not pour it into the bowl. Using a hand mixer with a whisk attachment, beat the cream on low for 5-6 minutes, or until the coconut cream starts to break down. Continue whipping until you have a light and fluffy whipped cream finish. Next add the vanilla extract, and cooked blueberries, and continue whipping for another minute.

To make the pancakes, all you have to do is add the bananas, oat flour, eggs, baking soda, and chia seeds to a blender. Then blend until smooth. Heat a non-stick or lightly oiled pan, and pour the batter to make 4-6 medium pancakes. Cook on low heat for 2-3 minutes on each side. Enjoy each pancake with a dollop of blueberry coconut whipped cream, and/or fresh blueberries! Store the leftover cream in the refrigerator for up to 1 week! Just let it sit at room temperature until soft, when ready for use. Enjoy! 

Simple Oat Pancakes w/ Whipped Blueberry Coconut Cream
Serves 2
Print
Whipped Vanilla Coconut Cream
  1. 1/3 cup fresh blueberries
  2. 1 can coconut cream, refrigerated overnight
  3. 1 teaspoon vanilla extract
Pancakes
  1. 2 ripe bananas
  2. 1/2 cup oat flour
  3. 2 eggs
  4. 1/2 teaspoon baking soda
  5. 2 tablespoons chia seeds
  6. Pinch of salt
For the Blueberry Coconut Whipped Cream
  1. Let's start by making the whipped blueberry coconut cream.
  2. You'll need to plan ahead by refrigerating a can of coconut cream overnight so that the cream is completely firm when ready for use.
  3. Start by adding the fresh blueberries to a sauce pan with a touch of water (1 tablespoon is more than enough).
  4. Cook on low for 2-3 minutes, until you have a deep blue, thick pot of goodness.
  5. Let that cool, and let's move onto our coconut cream.
  6. Add the firmed coconut cream into a bowl. If there is liquid left in the can, do not pour it into the bowl.
  7. Using a hand mixer with a whisk attachment, beat the cream on low for 5-6 minutes, or until the coconut cream starts to break down.
  8. Continue whipping until you have a light and fluffy whipped cream finish. Next add the vanilla extract, and cooked blueberries, and continue whipping for another minute.
For the Pancakes
  1. To make the pancakes, all you have to do is add the bananas, oat flour, eggs, baking soda, and chia seeds to a blender.
  2. Then blend until smooth. Heat a non-stick or lightly oiled pan, and pour the batter to make 4-6 medium pancakes. Cook on low heat for 2-3 minutes on each side.
  3. Enjoy each pancake with a dollop of blueberry coconut whipped cream, and/or fresh blueberries! Store the leftover cream in the refrigerator for up to 1 week! Just let it sit at room temperature until soft, when ready for use.
Food Heaven Made Easy http://www.foodheavenmadeeasy.com/
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7 Comments on Oat Pancakes w/ Whipped Blueberry Coconut Cream

  1. Jelecia
    August 9, 2017 at 10:59 pm (2 months ago)

    Is there a substitute for the banana in the pancake recipe? I really can’t stand the taste.

    Reply
    • Wendy
      Wendy
      August 10, 2017 at 3:01 pm (2 months ago)

      hmm maybe apple sauce? but it may affect consistency. if you try it with apple sauce, let me know how it comes out!

      Reply
  2. Latana
    October 5, 2017 at 7:49 pm (2 weeks ago)

    You may be able to use canned pumpkin. I’ve used in muffin recipes. Not sure how much you would use or the consistency.

    Getting healthy MBS

    Reply
    • Wendy
      Wendy
      October 9, 2017 at 1:54 am (1 week ago)

      Oooo that’s a great idea for holiday recipes!

      Reply
  3. Janet Paula
    October 6, 2017 at 1:23 pm (2 weeks ago)

    I used ground flax seeds since I couldn’t find my chia seeds. I also added a bit of cinnamon. Very easy and very good. The only negative point was that I was aggravated at not being able to get all of the pancake mix out of the blender. The next time I’ll use a food processor so I can retrieve all of the batter. Thanks.

    Reply
    • Wendy
      Wendy
      October 9, 2017 at 1:54 am (1 week ago)

      Oh goodie! Happy the flax seed modification worked. The food processor sounds like a great idea! I use the nutribullet for this recipe, and it works perfectly since the batter falls downwards towards the opening. Hope you enjoyed!

      Reply
  4. Cassie Autumn Tran
    October 10, 2017 at 10:32 pm (1 week ago)

    I love the blueberry whipped cream! I’ve made similar pancakes time and time again (just without eggs), and the recipe tastes so delicious. Great recipe, lovelies!

    Reply

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