Start your day with these healthy banana oatmeal pancakes! Prepare the pancakes in a blender using less than 10 easy-to-find ingredients and serve these delicious pancakes in just 10 minutes. Top with your favorite fruits and syrup.
½cupmilk, room temperature (non-dairy milk works too)
1teaspoonpure vanilla extract
2large eggs, room temperature
Instructions
In a medium bowl, whisk together rolled oats, baking powder, salt and cinnamon. Set aside.
In the container of a blender, add bananas, milk, vanilla and eggs. Blend until smooth. Add dry ingredients and blend again until smooth. Keep batter in the container while preparing the griddle.
Place a pancake griddle (or skillet) over medium heat. Grease the griddle with butter or cooking spray.
Use an ice cream scoop (or large cookie scoop) to transfer about 1/4 cup of batter to the griddle. Space pancakes out at least an inch.
Cook the first side of the pancake until the edges are set and little bubbles start to form (about 2 minutes). Flip the pancake and cook for another 2 minutes until golden brown. Repeat with remaining batter.
Notes
Dietary substitutions: Dairy-free milk works well in this recipe as does gluten-free oats.Store pancakes in an airtight container in the refrigerator for up to 3 days.Freeze in an airtight container with parchment paper between layers for up to 1 month.Reheat in the microwave or toaster oven until heated through.