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.