Weekday Banana Oat Blender Pancakes

Pantry Recipe

Weekday Banana Blender Pancakes

These pancakes come together fast in a blender or food processor. My kiddos love them, especially on weekday mornings and it's a great way to use up our ripe bananas. 

Bonus: they freeze well, which means you can toss them in the toaster any time of the day. If you make these, tag me @chefcarlacontrerason Instagram #cookingisthenewhealthy 

Eat Well, 

xo Chef Carla 

PS: Get my book, Collagen A Love Story: Inside you'll find 20 Beauty Food Recipes: Smoothies, Drinks, Soup, and Sweet Treats Download your Free Copy

chefcarla-banana-oat-pancakes.jpeg

Ingredients:
(

Makes about 4 pancakes)

1/2 teaspoon cinnamon

1 teaspoon vanilla

1 medium ripe banana, about 1 cup

2 large eggs

1/4 teaspoon baking powder

1 tablespoon chia seeds (optional)

1 tablespoon cacao nibs (optional)

1/2 cup oatmeal, like Bob’s Redmill

1 date (optional for sweetness)

1 tablespoon coconut oil or preferred fat, for cooking

Instructions:

1. Place all ingredients (except the oil for the pan) in order in a high speed blender or food processor. Blend until smooth about 30-60 seconds.

2. Heat 1 teaspoon of coconut oil or preferred fat in a cast iron or non stick ceramic, add 1/3 cup of batter to the pan. 

3. Cook until bubbly and flip. Cook other side and repeat with the rest of the pancake batter.

Chef Carla Notes:

  1. Place the pancake batter in a measuring cup with a spout, it's easier to pour. You can also scoop with an ice cream scoop for perfect pancakes.
  2. To reheat place in toaster or in oven at 375°F until warm about 5-7 minutes.
 

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