Blender Banana Oat Pancakes
Start your mornings right with these banana oat pancakes. Made with ingredients in most kitchens and in a blender. The flavor and texture is out of this world!
Ingredients
- 3 whole3 whole3 whole Banana, large ripe
- 1.25 cups1.25 cups1.25 cups Milk
- 1 whole1 whole1 whole Egg, large
- 2 Tbsp2 Tbsp2 Tbsp Honey
- 1 tsp1 tsp1 tsp Vanilla Extract
- 3 cups3 cups3 cups Old Fashioned Oats
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 4 tsp4 tsp4 tsp Baking Powder
- 1 pinch1 pinch1 pinch Salt
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Process
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 the bananas, milk, egg, honey, vanilla, oats, cinnamon, baking powder, and salt into the blender in that order– you want to make sure the dry ingredients are on top. Blender together on high until smooth, about a minute. If adding add-ins (notes below), gently stir in. Allow the batter to sit while the griddle heats.
- Meanwhile, heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about 1/3 cup of batter onto the griddle. Cook until the edges look dry and set, and bubbles form on the center or sides, about 1-2 minutes. Flip and cook on the other side until cooked through, about 2 more minutes. Coat the griddle or skillet with nonstick spray for each batch of pancakes.
- Keep pancakes warm in a pre-heated 100°F oven until all pancakes are cooked. Serve immediately.
Notes
- Make Ahead Instructions: Pancakes can be stored in the refrigerator for up to 1 week. To re-heat, microwave or place in the toaster. Pancakes can be frozen for up to 3 months. Wrap pancakes in plastic wrap then place in a zip-top bag. Thaw overnight in the refrigerator.
- Oats: Be sure to use certified GF oats if needing this recipe to be gluten-free.
- Milk: Any milk % or dairy-free milk can be used. I normally use almond or oat milk.
- Honey: This adds a touch of sweetness. Feel free to use agave as a substitute, or 1-2 Tablespoons of coconut, brown, or granulated sugar.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Gluten Free Nightshade Free Nut Free Pescetarian Shellfish Free VegetarianThis is our estimate based on online research. | |
Calories: | 110 |
Fat: | 2 g |
Carbohydrates: | 21 g |
Protein: | 3 g |
Cholesterol: | 3 g |
Sodium: | 225 mg |
Fiber: | 2 g |
Sugars: | 7 g |
Calculated per serving. |
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