BLENDER BANANA PANCAKES
OH MY GOSH!! Cue Jack Johnson’s ‘Banana Pancakes’ song— I’ve finally created the greatest BANANA PANCAKES (made in a blender) recipe there ever was (IMO)!! Not to mention, these Banana Pancakes are Gluten-Free, Dairy-Free, Refined Sugar-Free! You guys know the theme here :) After many attempts and lots of soggy, undercooked pancakes, I’ve mastered the fastest, easiest recipe throwing all ingredients into a blender, flipping that switch and blending up the perfect batter! Also, talk about no mess at all because we’re pouring straight from the blender! I may need to double the recipe next time, because these went QUICK!
*Side Note: I haven’t tried this recipe with anything other than the oat flour. Substituting with other flours may end up with a different result.
Okay so here it is, the best Banana Pancakes made in a blender:
Ingredients
1 1/2 cups of gluten free rolled oats
2 tsp baking powder
1 tsp of cinnamon
1 pinch of sea salt
1 tsp vanilla extract
2 bananas, the more brown spots the better
2 eggs
*Splash of milk of choice if batter is too thick after blending
Additions
can add a handful of chocolate chips after to batter after blended
ghee or grass-fed butter for cooking & topping
favorite toppings
100% Pure Maple Syrup
Instructions
Put all DRY ingredients in blender
Blend on high until all combined
Add in all WET ingredients to the blender
Blend until all combined and you reach batter consistency (will be thick like regular pancake batter)
* If too thick, add in a splash of milk of choice
Heat a griddle or or non-stick pan over high/medium heat. Once hot, reduce heat slightly and coat with ghee or butter
Pour about 1/4 cup of batter to fit comfortably on the pan
Cook for 2ish minutes, or until underside edges are golden brown, flip and cook another couple minutes until center is fully cooked
Repeat until batter is used
Serve with 100% pure maple syrup and toppings of your choice
Make sure to tag me on Instagram @rhhealth when you whip these babies up!
xx,
RH