Healthy Banana Oat Blender Pancakes

• 1 ripe banana
• 1 cup rolled oats
• 2 eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon honey
• Pinch of salt

Steps

1. 1 Combine banana, oats, eggs, milk, baking powder, vanilla extract, honey, and salt in a blender.
2. 2 Blend until smooth.
3. 3 Heat a lightly greased non-stick skillet over medium heat.
4. 4 Pour 1/4 cup batter per pancake onto the skillet.
5. 5 Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
6. 6 Serve warm with desired toppings.

Equipment

• Blender
• Non-stick skillet

Variations

• Add chocolate chips or blueberries to the batter for a fruity or chocolatey twist.

Substitutions

• Use almond milk for a dairy-free option.
• Replace eggs with a flax egg for a vegan version.

Pairings

• Serve with a side of crispy bacon or sausage for a complete breakfast.
• A hot cup of coffee or tea on the side is perfect.

Nutrition

Tips

• For extra fluffiness, let the batter rest for 5 minutes before cooking.
• Add a sprinkle of cinnamon to the batter for an extra flavor kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet.

Freezing: Freezes well! Stack cooled pancakes with parchment paper in between, store in a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat.

Serving Suggestions

• Topped with fresh berries and a drizzle of maple syrup.
• Add a dollop of Greek yogurt for extra creaminess.

FAQ