Banana Protein Blender Pancakes
Easy, healthy pancakes the family will love.
Ingredients
- 2 overripe, spotty bananas
- 2 large eggs
- 1/4 cup natural peanut butter, almond butter, or sunflower seed butter
- 2 Tbsp vegetable or avocado oil plus extra for cooking
- 2 Tbsp maple syrup (optional)
- 1/2 cup milk (any kind)
- 2 tsp vanilla extract
- 2 tsp apple cider vinegar
- 2 cup rolled oats gluten-free if desired
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp fine salt omit if your nut butter is salted
- 1 banana, sliced (for topping) optional
Instructions
- To a blender add banana, eggs, nut/seed butter, oil, maply syrup, milk, vanilla, and vinegar. Blend until smooth.
- Add oats, baking powder, baking soda, cinnamon, and salt. Blend until oats are fully ground and incorporated. Scrape down the sides of the blender to ensure there is nothing stuck to the side. Blend again if necessary.
- Heat a skillet or griddle over medium heat. Grease with a little oil. Scoop pancake batter onto pan and spread a little with the back of your scooper or measuring cup. Cook until the edges of the pancakes look dry and bubbles begin to form, about 2 minutes. Add 3 to 4 slices of banana if desired then flip and cook another minute. Repeat until all batter is used.
- Serve pancakes warm with a drizzle of nut/seed butter and/or maple syrup if desired. Leftover pancakes can be refrigerated for a week or frozen for up to a month.