Weekend breakfasts just got so much easier with these Banana Oatmeal Blender Pancakes! Just throw all the ingredients into your blender and then cook on a skillet for delicious and healthy pancakes that taste just like banana bread!
I had every intention of posting this recipe NEXT Tuesday since it would actually be Pancake Tuesday, but I felt bad keeping it from you for another week. I posted a teaser on Instagram and immediately you guys started asking for the recipe so I conceded and posted it for you.
You win. Always.
Not surprisingly, Pancake Tuesday makes me immediately think of our trip to New Orleans last year. Mardi Gras and Pancake Tuesday traditionally coincide as the last day of festivities and “gorging” before Lent begins. Of course, I don’t practice Lent, but I will take any opportunity to stuff my face with pancakes.
I can’t help but laugh when I think about these banana oatmeal blender pancakes because they’re, well, pretty damn healthy. Why is this funny? Because for as much as I loooooved our trip to NOLA, it was overwhelmingly unhealthy(in the conventional sense). Now you know me, I truly believe and embrace the concept of balance. It’s all about the average. We have green juice weeks and indulgent weeks, but as long as it evens out in the end, it’s all good.
Our trip to NOLA was amazing. C and I had SO much fun (especially because we celebrated his birthday there), but I’m pretty sure the extent of my vegetable consumption was entirely deep fried. In one weekend I had way too many sugary cocktails, crocodile, an ice cream sundae (for breakfast…) and beignets galore. That’s probably the most extravagantly I’ve eaten since I ate the entire funfetti cake on my 12th birthday.
The only pancakes we were eating were pure butter, flour and had equal parts powdered sugar on top.
But when I think back on the experience, I don’t remember the stomach aches or the bloating, I remember how much darn fun we had. If I ate this way all the time, it might be a different story, but I don’t. It was 3 days out of 365. Most of the time I’m eating my pancakes with oats, sweetened with banana and cooked in coconut oil. And more often than not, I start my day with a green smoothie and reserve my pancakes for weekends.
We’re way too hard on ourselves when it comes to food. We forget that stress has as much of an impact on our health as that sugary beignet or one extra cocktail. Maybe I’m getting a little too deep for pancakes, but it’s just been on my mind. Just a little food for thought if you find yourself whipping up a healthy brunch or going HAM at the breakfast buffet…
Serves: 8 pancakes
- 1 1/2 cups oatmeal
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 2 large ripe bananas
- 1 tbsp maple syrup
- 1 egg
- 1 cup unsweetened almond milk (or other milk) – more for thinning out
- 1 tsp vanilla
- pinch of sea salt
- coconut oil, for cooking
- optional add-ins: chocolate chips, mixed berries, nuts
- Add all ingredients (except coconut oil and add-ins) to a blender and blend until smooth.
- If using add-ins, stir in now. Mixture may have thickened in blender so stir in more milk 1 tablespoon at a time to thin out, if needed.
- Add coconut oil to a pan or skillet over medium heat.
- Pour in about a 1/3 a cup of batter per pancake and cook until all bubbles have popped (about 2-3 mins)
- Flip over and cook for one more minute.
- Repeat until all pancakes have been cooked.
- Top with more banana, maple syrup, nuts or desired toppings and serve immediately.