Banana Oatmeal Blender Pancakes
Protein-packed and about as fluffy as my pillows! These pancakes are beyond easy to make and have zero added sugars in the mix due to the ripened sweetness of one fruity banana. This leaves extra room for drowning out your prepared stacks with all the maple syrup your heart desires! Easily turn these pancakes into a weekly tradition in your home because not only will you love them, but so will any kids around who are looking to start their days strong.
Ingredients:
2 pasture-raised eggs
1 ripe banana
1/2 cup unsweetened milk of choice
1 scoop vanilla protein
1 cup organic, gluten-free oats
1 tsp vanilla extract
1/2 tsp ceylon cinnamon
1/2 cup dark chocolate chips* (I used these— no added sugar!)
avocado/coconut oil
Directions:
Toss all the wet ingredients —eggs, banana, milk— into the blender first, followed by all of the remaining ingredients except for the chocolate chips.
Blend until smooth, then fold/toss in the chocolate chips.
Lightly grease a skillet with the oil and turn the heat on the stove up to low-medium. Let the skillet warm up for a few minutes.
Pour dollops of the batter onto the pan and flip once the upside starts forming bubbles. Once flipped, let cook for 1-2 minutes more. Repeat this process until the batter is all used up.*
Enjoy right away, or after adding toppings as you please!
Notes:
Can also sub (or add!) fresh blueberries in their place.
You can also save any excess batter to cook pancakes fresh throughout the week! Store the batter in an airtight container (or simply with the lid on the blender) in the fridge.
