I've made banana oatmeal pancakes in my blender for years, but I just never got to putting pen to paper, measuring everything out and getting the recipe finalized...until now. Maybe it took this quarantine to get this out of my head and onto the blog. These pancakes are a weekend favorite around here and our toddler especially loves them. They're easy to make ahead of time and keep in the fridge for a reheated, quick breakfast too and you can make these vegan or gluten free by subbing in GF oats and/or using a flax egg instead of regular eggs!
Here's what you'll need:
(makes 10-12 pancakes)
-1 cup vanilla almond milk (you can sub in your choice of milk here)
-2 eggs or flax eggs
-2 ripe bananas
-2 cups oats (sub in GF oats for GF version)
-2 tsp baking powder
-pinch of salt
-1-2 tsp cinnamon
Heat a skillet on medium heat and coat it with non-stick cooking spray. In a high powered blender, add the ingredients in the order of the milk, eggs, ripe bananas and then the dry ingredients. Secure the lid and turn the blender on low and then increase speed to medium/high. Once the batter is formed together, turn off the blender and pour out each pancake onto the heated skillet, approx. 1/3 cup batter at a time. Allow to cook for approximately 2 minutes on each side. You will see the edges forming, turning golden and bubbles appearing in the pancake when it's time to flip. Continue the same on the second side. Remove from the pan and continue until all of the batter is used. Serve immediately with butter and maple syrup or store in an air tight container in the fridge for a quick breakfast another day. Enjoy!
New England wife, mom & home baker. Faith, food, fitness, baking, cooking and constantly cleaning my kitchen.