Banana Oat Pancakes
These tasty pancakes couldn't be simpler to make! Toss everything into the blender, cook and chow down! These blender pancakes are super light & fluffy and made with wholesome ingredients you can feel good about.
Ingredients
- 1 cup rolled oats
- 1 medium banana ripe
- ¾ cup whole wheat flour may sub all purpose flour, gluten free flour or spelt
- ½ tablespoon baking powder
- ¼ teaspoon sea salt
- 2 tablespoon maple syrup
- 1 cup plant based milk of choice
- 1 tablespoon ground flax seed
- ½ teaspoon cinnamon optional add in
- dairy free chocolate chips optional
Instructions
- Add rolled oats to a blender and blend until oats start to resemble a flour. (It does not have to be a fine flour, chunks are fine! The finer your oats are blended, the smoother your batter and pancakes will be.)
- Add the rest of the ingredients (except chocolate chips) to the blender and process until fully combined, pressing down sides as needed. Batter will be thick.
- Heat non-stick skillet or pan to medium heat. Lightly spray, oil or butter pan if needed.
- When the pan is hot, scoop ¼ cup of batter onto the pan for each pancake and smooth it out with a spoon or back of measuring cup. If you prefer larger pancakes, adjust accordingly. Sprinkle chocolate chips on now, if using.
- Let the pancake cook for 3-4 minutes on one side, or until bubbles start to form on the surface. Once the bubbles appear, flip the pancake and cook the other side for 2 more minutes, until it turns golden brown. Repeat until all the batter is used up.
- Cooking Note: Keep a close eye on the heat as you go, and adjust it if needed. If the pan is too hot, the pancakes will burn quickly. If it's too low, the pancakes will take too long to cook, and won't turn out as fluffy. Once you have cooked all the pancakes, remove them from the pan and serve them hot, topped with your favorite toppings.
Notes
- These pancakes store well for up to 5 days in the fridge.
- All purpose flour will work well in place of whole wheat