Banana Oatmeal Blender Pancakes
By: Rachel's Tea
Info
Info
Servings
2
Prep-Time
5 mins
Cook-Time
10 mins
Cal/serving
300
Ingredients
- Rolled oats gluten free 1 cup
- Large ripe bananas 2
- Honey or pure maple syrup 1 tbsp
- Sea salt 1/3 tsp
- Ground cinnamon 1/2 tsp
- Pure vanilla extract 1 tsp
- Baking powder 1/2 tsp
- Coconut oil or butter for cooking
- Unsweetened vanilla almond-cashew milk 1/4 cup
Note: Letting the batter rest for a few minutes allows the oats to absorb some moisture, resulting in fluffier pancakes.
Tip: For fluffier pancakes, let the batter sit for a few minutes before cooking.
Serve: Top with your favorite toppings and enjoy!
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For A Delicious Breakfast!
Method
- Combine oats, almond-cashew milk, bananas, honey, salt, cinnamon, vanilla extract, and baking powder in a blender until smooth.
- Preheat a non-stick skillet with coconut oil or butter over medium heat.
- Pour pancake batter onto the skillet to form pancakes. Cook until bubbles form on top (2-3 mins).
- Flip and cook the other side until golden brown (2-3 mins).
Note: Letting the batter rest for a few minutes allows the oats to absorb some moisture, resulting in fluffier pancakes.
Tip: For fluffier pancakes, let the batter sit for a few minutes before cooking.
Serve: Top with your favorite toppings and enjoy!
