We are mostly a protein-shake-for-breakfast kind of couple. During the work week we just want something quick and easy that will keep us full for hours. But weekends get to be a different story. I’m consistently awake much earlier than E so Saturday mornings are when I get to test out new breakfast recipes. These blender oat pancakes are a delicious alternative to the standard carbo-load. There’s zero flour and a rich taste of banana to bring the fluffiness we all know and love. As the full batch turned out to be rather large, we kept them in the fridge to reheat for a couple of days. See full details below.
- 1 very ripe banana
- 1 1/2 cups milk (dairy or nondairy)
- 2 cups oats
- 1 egg
- 1 1/2 teaspoons baking powder
- Coconut oil or cooking spray, for coating the pan
- Optional add-ins: 2 teaspoons vanilla extract, pinch of salt, 1 tablespoon honey, 2 tablespoons nut butter, chocolate chips, and/or berries
- Butter and maple syrup, for serving
- Place the banana, milk, and oats in a blender and pulse until smooth.
- Add egg and baking powder, pulse to combine. If adding optional vanilla, salt, honey, or nut butter, blend those in as well.
- Grease a pan or pancake griddle with coconut oil or cooking spray and place over medium heat.
- Use a large ice cream scoop or 1/4-cup measuring cup to portion out the batter onto the griddle. If adding optional chocolate chips or berries, sprinkle on top of pancakes now.
- Cook until large bubbles appear on the surface and the perimeter seems firm (a minute or two, depending on stove strength).
- Flip and cook for another minute or two, until both sides are golden brown. Repeat with remaining batter.
- Serve immediately with desired pancake fixin’s, or keep warm on a baking sheet in a 200° oven until ready to serve.