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Quick and Easy Banana Oat Pancakes – Made in a Blender!

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I’m all about quick and easy recipes and these blender oat pancakes are the definition of easy – just add ingredients to the blender, blitz and cook. Pancakes can be gluten free if you use gluten free oats, there is no added sugar, pancakes are sweetened only by the banana – they are clean eating, fluffy and delicious.

Further Food Commentary:

Pancakes aren't usually the poster child for a nutritious breakfast, but this quick and easy recipe is an exception! Full of fiber from the oats and linseed (otherwise known as flax seed), protein from the eggs, and no added sugars makes this decadent tasting breakfast an all-star for nutrition.

Both the potassium and calcium that are plentiful in this recipe are important nutrients for muscle contractions and heart health, both of which are necessary for normal body function.


By Emily Cooper

Quick and Easy Banana Oat Pancakes – Made in a Blender!

Stars ( Reviews)

  • Prep Time:10 Minutes
  • Cook Time:15 Minutes
  • Servings: 2

Ingredients

2 eggs
1 banana
100ml of milk (I used oat milk)
½ cup of oats (4 heaped tablespoons or 60g), (rolled oats, Scottish porridge oats)
2 tablespoons of golden linseed
1 teaspoon of baking powder
1 teaspoon of vanilla extract
pinch of salt
1-2 tablespoons of cacao nibs (optional)
To serve: peanut butter, strawberries, and cacao nibs

Instructions

1. Crack the eggs into the blender. Add peeled banana, milk, oats, golden linseed, baking powder, vanilla, and salt. Blend until smooth. Add cacao nibs if using and stir them in.
2. Heat good nonstick pan on medium heat, pour approx 2 tablespoons of batter per pancake into the pan. I don’t add any oil to the pan. If the pan is good nonstick pan there is no need to add any oil.
3. Cook pancakes until golden brown, flip them and cook on the other side until cooked through and golden brown on the other side.
Serve with peanut butter, strawberries and cacao nibs.

1. Crack the eggs into the blender. Add peeled banana, milk, oats, golden linseed, baking powder, vanilla, and salt. Blend until smooth. Add cacao nibs if using and stir them in. 2. Heat good nonstick pan on medium heat, pour approx 2 tablespoons of batter per pancake into the pan. I don’t add any oil to the pan. If the pan is good nonstick pan there is no need to add any oil. 3. Cook pancakes until golden brown, flip them and cook on the other side until cooked through and golden brown on the other side. Serve with peanut butter, strawberries and cacao nibs.

Nutrition Information

Per Serving:  Calories: 373; Total Fat: 12 g; Saturated Fat: 3 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 2 g; Cholesterol: 189 mg; Sodium: 206 mg; Potassium: 465 mg; Carbohydrate: 49 g;  Fiber: 10 g; Sugar: 11 g; Protein: 18 g
Nutrition Bonus:
 Iron: 18%; Calcium: 13%;Vit C: 10%; Vitamin A: 9%;
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