Banana Almond Oat Blender Pancakes
Banana Almond Oat Blender Pancakes
Serves 4 (makes 8 pancakes) | Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes
Ingredients:
- 3 medium ripe bananas
- 1 cup (80 g) dry gluten-free rolled oats
- 1/3 cup (37 g) almond flour
- 1/2 cup (120 ml) unsweetened fortified nondairy milk of choice (almond, hemp, rice, etc.)
- 2 Tbsp ground flaxseeds
- 1 Tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Nonstick cooking spray or coconut oil, for greasing the pan/griddle
- Maple syrup and vegan butter, for serving (optional)
Instructions:
- Read through the recipe and put all ingredients in your work area before starting your prep.
- In a high-speed blender, place bananas, oats, almond flour, nondairy milk, flaxseeds, vinegar, vanilla, salt, baking soda and baking powder. Blend on high until smooth, about 30 seconds to 1 minute. Set aside.
- Heat a large nonstick pan or griddle over medium heat. Spray with nonstick cooking spray or lightly brush with coconut oil. Once the pan is hot, ladle 1/4–1/3 cup of batter for each pancake. Cook 3–4 minutes, or until small bubbles dot the surface and the edges look slightly dry. Flip and cook an additional 3–4 minutes, or until both sides are lightly golden. Repeat with remaining batter, making sure to grease the pan before each new batch.
- Enjoy immediately with maple syrup and vegan butter, if using.
Notes:
Storage tip: Pancakes will keep in an airtight container in the refrigerator for up to 1 week, or frozen for up to 1 monthNutrition Information Per Serving:
Nutrition information per serving: 244 calories, 8.3 g total fat, 0.9 g saturated fat, 2.8 g polyunsaturated fat, 4 g monounsaturated fat, 0 mg cholesterol, 536 mg sodium, 514 mg potassium, 38.2 g total carbohydrates, 6.4 g fiber, 12.7 g sugar, 6.3 g protein, 11% calcium, 10% iron
