This pancake batter comes together so quickly with the help of a blender. Who knew that pancakes could be this easy? There is no need to wait for the weekend to make these.
(modification of original recipe from Autumn Calabrese)
Serves 4 (2 pancakes each)
- 1 cup unsweetened (plain) almond milk
- 2 large eggs
- 1 large banana (or 1 ½ small bananas)
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 cups old fashioned rolled oats
- ½ teaspoon coconut oil
- 3 cups fresh berries (such as blueberries, strawberries, raspberries, blackberries)
Place the first 8 ingredients (almond milk through oats) in a blender; cover and blend until smooth.
Heat oil in a non-stick skillet over medium-low heat.
Using a ¼ cup scoop, pour batter onto the skillet for each pancake; cook pancakes for 2 to 3 minutes, or until small bubbles form around the edges of the pancake. Turn each pancake over with a spatula and cook for an additional 90 seconds or until lightly browned and cooked through. Continue with the remaining batter.
Serve pancakes warm with fresh berries.
Nutritional Info/Serving: Calories 274, Fat 7 g, Protein 10 g, Carbs 44 g
21 Day Fix Container Equivalents/Serving: 2 Yellow, 1 Purple
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