Oatmeal Banana Pancakes {in the blender!}
User Reviews
5
Oatmeal Banana Pancakes {in the blender!}
Description
Oatmeal Banana Pancakes {in the blender!} combines rolled oats or whole wheat flour with ripe bananas, egg, milk, vanilla, baking powder, a pinch of salt, and optional cinnamon to create a blended pancake batter. Cooking on a skillet with butter or oil yields pancakes with subtle oat texture and banana sweetness. The batter's thickness and the baking powder ensure a fluffy texture without complicated mixing.
The pancakes brown crisply on the outside while staying tender inside, thanks to the moisture from bananas and milk. This recipe allows for varied toppings to suit different tastes, from nut butter and banana slices to coconut flakes and maple syrup.
The batter can be scaled down for smaller batches. Leftover pancakes freeze well and maintain texture when reheated in a toaster oven, making them convenient for meal prep or busy mornings.
Ingredients
- 1 cup cashew milk or milk of choice, unsweetened
- 1 egg large
- 1 tsp vanilla extract
- 2 banana medium
- 2 cups rolled oats OR 1 1/4 cups whole wheat white flour
- 1 TBS baking powder
- 1/8 tsp salt
- 1/2 tsp ground cinnamon optional
- 1 TBS butter ghee or oil (for cooking)
toppings:
- peanut butter
- banana slices
- coconut flaked
- pure maple syrup
Instructions
- Add all ingredients to blender starting with milk and ending with salt (through cinnamon if using). Blend until smooth – some oat pieces will remain whole which is okay. Remove blade from blender.
- Heat large skillet over medium heat; once pan is hot add butter or oil.
- Using 1/4 measuring cup, scoop batter and pour onto pre-heated skillet. Careful not to crowd.Cook pancake on on side until edges begin to bubble – about 3 minutes. Using large spatula gently flip and cook for 2 minutes. Repeat with remaining batter.
- Transfer cooked pancakes to warmed oven before serving with your favorite toppings. Enjoy!
Notes
- The recipe can be halved to prepare fewer pancakes without altering texture.
- To replace the egg, use a flaxseed egg made by mixing 1 tablespoon flaxseed with 3 tablespoons water and letting it sit until gelled.
- Pancakes freeze well once cooled; store them flat in silicone bags or airtight containers in the fridge or freezer.
- Reheat pancakes using a toaster oven to help retain crisp edges and avoid sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Serving | 1/12 | |
| Calories | 87kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 18mg | 6% |
| Sodium | 166mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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