Blender Oatmeal Pancakes
Delicious and nutritious Blender Oatmeal Pancakes made with simple ingredients for a healthy breakfast.
Equipment
- blender
- Skillet
- measuring cup
Ingredients
Dry Ingredients
- 2 cups old-fashioned oats or quick-cooking oats
- 2.5 teaspoons baking powder
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon fine salt
Wet Ingredients
- 1 cup water
- 1 medium ripe banana sliced into 1-inch chunks
- 2 large eggs
- 2 tablespoons maple syrup
- 2 tablespoons melted butter plus more for brushing the skillet if needed
- 1 teaspoon vanilla extract
Instructions
- If you’re using an electric skillet, preheat it to 375 degrees Fahrenheit now.
- In a blender, combine all of the ingredients as listed. Blend at medium-to-high speed until smooth, about 30 to 60 seconds. Set aside.
- If you are *not* using an electric skillet, heat a skillet (ideally cast iron) or griddle over medium heat.
- Using a ⅓-cup measuring cup, scoop the batter onto the hot surface, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes.
- Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, brushing with more butter and adjusting the heat as necessary.
- Serve immediately or keep warm in a 200 degree Fahrenheit oven. Serve as desired.
- Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
Notes
Optional serving suggestions: Thinly sliced banana, maple syrup, almond butter or peanut butter.
Nutrition
Serving: 1pancakeCalories: 160kcalCarbohydrates: 22gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg
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