BANANA BLUEBERRY BLENDER PANCAKES

VEGAN / GLUTEN-FREE / OIL-FREE / SATTVIC

I feel like I am constantly making pancakes and trying new pancake recipes. This recipe is one that I go back to time and time again due to how healthy, tasty, and easy it is to make. My favorite part is that you can throw all the ingredients in your blender. These are different than your typical diner pancakes as they are more dense, filling, and flavorful. If you are looking for light as air, fluffy, sugary pancakes, this may not be the recipe for you. These are naturally sweet from the banana and taste just as good cold without toppings, as they do with nut butter and maple syrup piping hot. They keep well in the fridge for a few days and freeze well for up to 2 months. I hope you enjoy them as much as I do!

Serves 2

INGREDIENTS

1 medium ripe banana

1.5 cups of rolled oats

1 cup plus 2 Tbsp dairy-free milk (almond, oat, soy, etc.)

pinch of salt

1/2 tsp ground cinnamon

1 tsp vanilla

1 tsp baking powder

1/4 cup blueberries (I use frozen)

1/2 Tbsp chia seeds

1 Tbsp unsweetened coconut flakes (optional)

*** For the banana ripe could be anything from slightly browned to totally brown/black. Just be sure the bananas are not green or all yellow. They should be a little mushy and past the date where you would usually eat them as is. If your not sure on how big the banana should be, you can plop the whole thing on a scale (unpeeled) and it should be around 4oz / 100g.

*** For the oats, I have used everything from quick-cooking rolled oats, to rolled oats that say they will take 10 minutes to cook and have had success each time. You may find that depending on the oats and milk you use, that you may need to adjust the batter by adding a bit more milk until it is thick, but still easily pourable.

*** Raspberries could also be really tasty instead of or even in addition to the blueberries.

INSTRUCTIONS

Heat your griddle or pan. Throw all ingredients in a blender and blend until incorporated. It should be an easy to pour consistency (not too thick or too thin). This is where you would add the extra tablespoon of milk if needed. Oil your cooking surface with coconut oil or ghee and then pour the batter straight onto the griddle/pan from the blender, creating about 4” diameter pancakes. Turn heat to medium-low and cook until they start to bubble a bit and the underside is starting to turn golden (about 3 minutes). Flip once and cook for a few more minutes until starting to turn golden (about 2 minutes). Put pancakes on a cookie rack while you continue to cook the rest. Enjoy with syrup, Nutella, nut butter, blueberries, or as is!