Blender Banana Pancakes

Easy, whole food pancakes

Get the recipe below :)

We love a good pancake, and I know there are about a million and one pancake recipes out there - but I think this one deserves a go in your kitchen too. I wanted to create a blender pancake without eggs a few years ago, and substituted a banana instead. It was wonderful! They turned into banana pancakes, and are balanced well with healthy sources of fiber and fat from the oats and almond meal.

These really are an any-day-of-the-week pancake, and can be eaten traditionally with syrup and berries - or rolled up with a favorite filling or two. I’m itching to try an almond butter, coconut yogurt, and jam combo. Any way you enjoy them, I just hope you enjoy them. Pancakes make mornings feel extra special :) happy flipping!

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BLENDER BANANA PANCAKES
Makes 4 large, or 8 small, pancakes. Serves 2.

1/2 cup rolled oats
1/2 cup almond flour
1/2 teaspoon baking powder
a good pinch of sea salt
1 medium banana, ripe (about 2/3 cups mashed)
2/3 cup plain plant milk (such as oat, almond, or soy)

Place all of the ingredients in a blender and puree until smooth.

Heat a skillet over medium low heat. When heated, drop a quarter teaspoon of coconut oil in the pan, followed by 1/4 cup of pancake batter. Cook for 3 to 4 minutes before flipping (these take a bit longer than traditional pancakes to cook) and an additional 3 to 4 minutes on the other side too. Complete with the rest of the batter, adding a pinch of coconut oil to the pan between pancakes.

Keep warm under a towel on a plate until ready to serve. (Can be cooked without oil using a ceramic non stick pan or a well seasoned cast iron.)

We enjoy ours with a drizzle of maple syrup and fresh berries. But dress yours up as you’d like! A slather of nut butter and a dollop of coconut yogurt would be amazing.

See the non-stick pans we use by Green Pan on Food52 here.