Weekday Banana Oat Blender Pancakes
Pantry Recipe
Weekday Banana Blender Pancakes
These pancakes come together fast in a blender or food processor. My kiddos love them, especially on weekday mornings and it's a great way to use up our ripe bananas.
Bonus: they freeze well, which means you can toss them in the toaster any time of the day. If you make these, tag me @chefcarlacontrerason Instagram #cookingisthenewhealthy
Eat Well,
xo Chef Carla
PS: Get my book, Collagen A Love Story: Inside you'll find 20 Beauty Food Recipes: Smoothies, Drinks, Soup, and Sweet Treats Download your Free Copy
Ingredients:
(
Makes about 4 pancakes)
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 medium ripe banana, about 1 cup
2 large eggs
1/4 teaspoon baking powder
1 tablespoon chia seeds (optional)
1 tablespoon cacao nibs (optional)
1/2 cup oatmeal, like Bob’s Redmill
1 date (optional for sweetness)
1 tablespoon coconut oil or preferred fat, for cooking
Instructions:
1. Place all ingredients (except the oil for the pan) in order in a high speed blender or food processor. Blend until smooth about 30-60 seconds.
2. Heat 1 teaspoon of coconut oil or preferred fat in a cast iron or non stick ceramic, add 1/3 cup of batter to the pan.
3. Cook until bubbly and flip. Cook other side and repeat with the rest of the pancake batter.
Chef Carla Notes:
- Place the pancake batter in a measuring cup with a spout, it's easier to pour. You can also scoop with an ice cream scoop for perfect pancakes.
- To reheat place in toaster or in oven at 375°F until warm about 5-7 minutes.
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However, what I drink regularly is a simple mocktail made with apple cider vinegar, a dropper full of Belly Love tincture from Anima Mundi, a dash of orange bitters, and I top it with seltzer. If you like the tartness of apple cider vinegar, you will love this! Try the Weekday Mocktail