Description
These delicious banana oar pancakes are made with 4 main ingredients and a few mix-ins for extra flavor. Naturally sweetened with bananas and EASY to whip up in the blender. They are gluten-free, dairy-free, and refined sugar-free pancakes that everyone will love!
Ingredients
Scale
- 4 large eggs
- 2 medium ripe bananas
- 1 cup old-fashioned oats
- 1 scoop (1/4 cup) vanilla protein powder – or oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2/3 cup fresh or frozen blueberries
Additional ingredients for cooking and serving
- 2-3 tablespoons butter – to cook the pancakes
- Maple syrup
Instructions
- Add all of the pancake ingredients, except the blueberries to a high-speed blender and blend on high for 15-20 seconds until a smooth batter forms. Let the pancake batter sit in the blender for 5 minutes to thicken up, then fold in the blueberries.
- Heat up a medium-size skillet or griddle to medium heat and add a pat of butter to the pan or griddle. Once hot, pour the batter into the pan in 1/4 cupfuls, spaced about 2 inches apart.
- Once the tops of the pancakes start to bubble a little, flip and cook until light brown. About 3-4 minutes for the first side and 1-2 minutes on the second side. Continue until you have made all of the pancakes. This recipe makes about 12 pancakes.
- Serve these banana pancakes with extra blueberries, banana slices, and warm maple syrup.
Notes
- Don’t over-mix the batter – This will result in “gummy” tasting pancakes and nobody wants that. We want fluffy, pancake deliciousness, right? 30 seconds on high speed should do it.
- Use ripe bananas – ripe bananas will result in sweeter pancakes without added sugar.
- Cook the pancakes in even sizes by using a measuring cup to pour the batter. This will help yield even cooking times. A 1/4 cup measuring cup is the perfect size for a nice round, even pancakes.
- Storing and reheating – These pancakes can be stored in the fridge in an airtight container for up to a 4 days. Just make sure they are fully cooled before putting them in the fridge. To reheat: Place in the microwave for 30 seconds or toast in a warm pan.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
