Banana Blender Pancakes

Think you don’t have time to make pancakes during the week, or even at all? Now you do😀. These are so easy and need minimal cleanup. Literally dump ingredients into your blender and turn on. They are also 100% whole grain, and no added sugar and oil. A healthy way to start the day. These are also excellent reheated in the toaster the next day with some nut butter and sliced banana on top.

This recipe is for a large batch so there might be leftovers. I’ve done this intentionally because they keep great in a container in the fridge for tomorrow. Reheated in the toaster with some nut butter and sliced bananas, sprinkled with hemp hearts. Instant breakfast!

2 1/2 cups Rolled oats

1 cup Spelt flour (original recipe said whole wheat, I’m sure it would work fine)

1 Tbsp Baking powder

1-2 tsp cinnamon (I use 2)

1/2 tsp salt

1 Tbsp vanilla

3 cups unsweetened almond milk (or your fav non-dairy milk)

1 ripe banana

Preheat on medium heat and prepare your griddle. I use a non-stick ceramic so I just wipe a bit of coconut oil on with a paper towel. Put all ingredients into your blender except the banana. Tightly close lid and blend until mostly smooth. Then add banana and scrape down any sides that aren’t mixing. Blend again until banana is blended in. Now you can pour batter on the grill or use a 1/4 measuring cup to scoop it out.

Note at first the batter will be runnier than when it has sat for a bit. The pancakes will be thinner. It shouldn’t be too runny. If you find it is then add a tablespoon or 2 of flour. Same goes for if it sits awhile and gets too thick; a couple tablespoons of almond milk added one at a time will thin it out a bit.

This recipe varies slightly each time I make it depending on which milk I use or how big my banana is. Don’t overthink things. These are meant to be easy, fast, healthy and simply delicious!

These are great with syrup, but I like to reserve that for weekends only. We like to top ours with Blueberry Chia Jam. I make batches of it during the winter with berries we have frozen from the summer. You can use any berry in the recipe and it’s a great on anything from toast to oatmeal to ice cream.