Banana Oatmeal Blender Pancakes (Edit recipe)

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I won’t lie, whenever I whip up a batch of pancakes (which isn’t as often as I wish), I feel like I really live up to my title as a food blogger. They’re simply a breakfast that will always be in style and never fails to bring a smile to everyone’s face! Whether you’re looking to get creative with your weekend brunch, entice your kiddos with something nutritious and delicious or just want to feel that nostalgia yourself, a stack of these is always the move 🙂

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 3

Ingredients

2 Banana, ripe
1.5 cup Rolled Oats
0.5 cup Milk, of choice
2 Eggs
1 tsp Vanilla Extract
1.5 tsp Ground Cinnamon
1 tsp Baking Powder
1 pinch Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all of your ingredients to a high-speed blender (I use and recommend a Vitamix). Blend until completely combined and smooth. Set aside.
Spray a griddle or skillet with coconut oil spray over medium heat. When hot, scoop 1/3 cup of the batter, and pour onto your skillet.
Cook for 2-3 minutes, until edges begin to firm, bubbles form and pancake puffs up slightly.
Flip, and cook on the other side for another 1-2 minutes. *Note* pancakes will start to cook and brown more quickly as you go, so you might have to reduce the heat to medium-low to keep them from burning.
Spray the pan before cooking each pancake. Continue until you've used up the remaining batter. Recipe makes 9 pancakes total.
Serve with toppings of choice - maple syrup, berries, sliced banana, nuts, jam, etc. Enjoy! *Note* these pancakes freeze well if you want to prep a batch and reheat on-the-go.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	102
Fat:	1 g
Carbohydrates:	21 g
Protein:	2 g
Cholesterol:	6 g
Sodium:	379 mg
Fiber:	3 g
Sugars:	11 g
Calculated per serving.