Banana Oat Blender Pancakes

INGREDIENTS

·       2 cups gluten free oats

·       1 1/4 cups almond milk or other milk of your choice

·       1-2 scoops unflavored protein powder (optional)

·       1 large ripe, banana

·       1/2 teaspoon ground cinnamon

·       1 heaping tablespoon honey

·       1/4 teaspoon sea salt

·       1 teaspoon pure vanilla extract

·       1 1/2 teaspoons baking powder

·       1 large egg

·       coconut oil or butter for cooking

 INSTRUCTIONS

1.   Place all ingredients, except egg and coconut oil in the base of a blender and blend until smooth. Add egg and pulse a few times until egg is fully incorporated.

2.   Heat a griddle or large saute pan over medium heat and melt a teaspoon or two of coconut oil. When hot, pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides (about 2-3 minutes per side) and serve hot with maple syrup.

3.   *If batter becomes too thick to pour easily, add a tablespoon or two of almond milk to thin.

Recipe notes and tips:

~I use either Bob’s Red Mill or Trader Joes gluten free rolled oats.
~My favorite local honey.
~I’ve used almond milk, coconut milk, and cow’s milk. All work great!
~It’s best to use a banana that is ripe so this is a great recipe to use bananas that are going brown. Sometimes I “fold in” some chocolate chips;)
~I like to cook the pancakes in either butter or coconut oil.
~We like to top our pancakes with maple syrup, more butter, and some fresh organic berries.

 

 

 

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