Healthy Blueberry Banana Pancake Muffins

Today was life changing. I have seen pancake bites and pancake muffin recipes everywhere on pinterest, but many are based on high sugar pre-made pancake mixes. Today I learnt that my favourite healthy pancake recipe works baked in the oven! Blueberry banana pancake muffins are perfect for so many things and even more perfect as I don’t need to stand at the oven flipping the pancakes.

All 3 kiddos have decided they are an absolute winner! As I was testing the recipe they have literally had them for breakfast, lunch and afternoon tea, but there were no complaints! These healthy pancake muffins are loaded with protein and fibre and very low in added sugar To tell the truth you could definitely get away with no added sugars or syrups especially if the bananas you use are very ripe. The end result is a super soft muffin, that does not crumble.

So brilliant for Baby Led Weaning. I know banana. blueberry and oats were all huge favourites for my kids when they were starting finger foods. So I am sure this combo would be a BLW winner. A great friend of mine has suggested I call these “puffins” pancakes crossed with a muffin..

Once cooked, transfer the peas to a bowl and set aside. Add 1 tablespoon olive oil and the onion to the pan, toss to coat, and saute until translucent and soft, about 5 minutes. Add the garlic, salami, rice, mushrooms (if using) and remaining 1 tablespoon olive oil, and stir until the rice is coated with oil. Add the paprika, turmeric, saffron (if using), chicken broth, tomatoes and remaining ¼ teaspoon salt to the pan, and mix together until combined.

Using the back of a stirring spoon, spread the rice mixture into an even layer in the pan. Bring to a boil, then lower to a simmer, cover and cook until the rice has absorbed all the liquid, about 25 minutes. Do not stir. That will release the starch in the rice and create a gooier consistency.

After 25 minutes, remove the lid. Stir in the cooked snap peas, lemon zest and olives (if using). One by one, add the shrimp, pushing them so that they're buried in the rice. Cover the pan and cook until the shrimp are pink and cooked about 5 minutes. Remove the paella from the heat (take extra caution to protect your hands with welding gloves as the pan will be scorching hot), and let stand, covered, for 10 minutes to cool. Sprinkle the parsley and Parmesan over top. Serve warm directly from the pan. Store leftovers in an airtight container, chilled, for up to 3 days.

I grind it in a coffee grinder just before I use it and sprinkle it on cereal or add it to smoothies. I like the taste of flax seed and love its nutritional benefits. Thanks much for stopping by and commenting! Thanks for the info. Thanks, too, for commenting. Also hope to read more about your diet as a cancer survivor.

As a cancer survivor, I really appreciate this information about the nutritional benefits of flax seed. This is something I need to add to my diet. Thanks for the tips! Flax can indeed add a nutty flavor to fresh greens, whether it is in a smoothie or a salad. Thanks much for stopping in, and for commenting!

I love flax in my green smoothies. It adds a nutty flavor and is very filling. So glad you found this helpful. Thanks for leaving a comment to help highlight the importance of using ground flaxseed. Grinding it each day is easy and the fresh nutty taste does add to other foods--salad, yoghurts, and oatmeal!

I sprinkle flaxseed on my steel cut oatmeal which I have 6 days a week and enjoy it so very much. Thanks for the link you provided for Merriweathers comment as I will be visiting it soon. I, too, did not know flaxseed could go rancid. I refrigerate mine, but after reading your hub, will be purchasing fresh flaxssd and grinding my own. When something has so many health benefits and can easily either fit in a meal or become a major snack why is it so hard to stick with it,

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