Banana Bread Blender Pancakes
Slow summertime mornings just beg for pancakes. The problem is the comfy spot on the porch is also calling my name (along with a warm cup of coffee). I whipped up these blender pancakes as a way to quickly make a batter for my 10 year old to cook on the griddle and boom, a tradition was born. We had pancakes for breakfast, my coffee was enjoyed warm, and there was only one blender to clean up afterwards (well, along with a million and one batter drips on my stove). The oats here make them so filling due to the extra fiber, even if you’re not gluten free I promise you won’t miss the flour!
Ingredients:
Makes about 4 servings.
2 ripe bananas
2 eggs
½ cup whole milk
1 teaspoon vanilla extract
1 ½ cup rolled oats
2 teaspoons baking powder
2 tablespoons butter, melted
½ teaspoon cinnamon
¼ teaspoon salt
freshly grated nutmeg (for that true banana bread flavor)
2 tablespoons of coconut sugar
Coconut oil for greasing the griddle or pan
Directions:
Toss all of the ingredients in the blender and blend it all together until totally combined. Set it aside to rest for at least 5 minutes while you heat a griddle or pan up to a medium low heat. Put a bit of coconut oil in the pan or griddle to keep it from sticking. Pour a bit of batter (we usually cook 4 at a time on our griddle) on your pan or griddle with about an inch between. Give it a few minutes until lots of bubble form of top and the flip. The bananas have a lot of natural sugars in them that cause the pancakes to brown quickly and stick to the pan until a nice crust forms. Flip and cook on the other side until firm. Serve up and enjoy!
