Blender Banana Hotcakes

Name: Blender Banana Hotcakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 bananas (peeled); 2 cup rolled oats; 2 eggs (large); 0.75 cup almond milk (unsweetened); 2 teaspoon baking powder; 0.5 teaspoon ground cinnamon; 0.25 teaspoon kosher salt; 1 tablespoon coconut oil; 0.33 cup maple syrup; 1 cup fresh strawberries (sliced)

Wholesome gluten-free hotcakes made by blending whole oats and ripe bananas with warm spices for a quick 20-minute weekday stack.

Prep: 5 min
Cook: 15 min
Total: 20 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $1.15/serving

Dietary

Vegetarian
Dairy-Free
Pescatarian
Low-Saturated-Fat
Low-Fat
Low-Sodium
Low-Calorie

Ingredients

2 bananas (peeled)
2 cup rolled oats
2 eggs (large)
0.75 cup almond milk (unsweetened)
2 teaspoon baking powder
0.5 teaspoon ground cinnamon
0.25 teaspoon kosher salt
1 tablespoon coconut oil
0.33 cup maple syrup
1 cup fresh strawberries (sliced)

Instructions

Add 2 peeled ripe bananas, 2 cups rolled oats, 2 large eggs, 3/4 cup almond milk, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt to a blender.
Blend on high for 45 to 60 seconds until completely smooth and creamy.
Heat 1/2 tablespoon coconut oil on a large nonstick griddle or skillet over medium heat.
Pour batter into 3-inch rounds (about 1/4 cup each) and cook for 2 to 3 minutes until bubbles form around the edges.
Flip and cook for 1 to 2 minutes more until lightly golden and cooked through. Repeat with remaining batter and oil.
Serve hot topped with 1 cup sliced fresh strawberries and 1/3 cup pure maple syrup.

Notes

Pancakes keep refrigerated in an airtight container for up to 4 days. Reheat in the toaster or microwave for 30 seconds.

Nutrition (per serving)

Calories: 239
Protein: 6.4 g
Carbohydrates: 39.8 g
Fat: 5.9 g
Fiber: 4.7 g
Sodium: 300 mg
Saturated Fat: 2.5 g
Sugar: 17.1 g
Cholesterol: 56 mg