Banana Oat Blender Pancakes
Naturally sweetened flourless pancakes whipped together in a blender with ripe bananas and rolled oats for a quick 20-minute weekday breakfast.
- Prep: 5 min
- Cook: 15 min
- Total: 20 min
- Servings: 8
- Cuisine: American
- Difficulty: Easy
- Cost: $0.67/serving
Dietary
- Vegetarian
- Dairy-Free
- Pescatarian
- Kosher
- Low-Fat
- Low-Sugar
- Low-Saturated-Fat
- Low-Calorie
Tags
- quick
- healthy
- sauté
- kid-friendly
- sweet
- budget-friendly
Ingredients
- 3 bananas (ripe, peeled)
- 3 cup rolled oats
- 4 eggs (large)
- 1 cup almond milk (unsweetened)
- 1.5 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon kosher salt
- 1 tablespoon coconut oil
Instructions
- Add 3 peeled ripe bananas, 3 cups rolled oats, 4 large eggs, 1 cup almond milk, 1 1/2 tablespoons baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt into a blender.
- Blend on high speed for 60 to 90 seconds until the batter is completely smooth and creamy.
- Heat 1 tablespoon coconut oil in a large non-stick griddle or skillet over medium heat.
- Pour 1/4 cup portions of batter onto the hot griddle. Cook for 2 to 3 minutes until bubbles form on the surface, flip, and cook for 1 to 2 minutes more until golden brown.
- Repeat with remaining batter and serve immediately warm.
Notes
If the batter thickens while sitting, stir in an extra splash of almond milk before pouring onto the griddle.
Nutrition (per serving)
- Calories: 205
- Protein: 7.7 g
- Carbohydrates: 31.6 g
- Fat: 6 g
- Fiber: 4.7 g
- Sodium: 469 mg
- Saturated Fat: 2.1 g
- Sugar: 6 g
- Cholesterol: 84 mg