Banana Oatmeal Pancakes

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.

Banana Oatmeal Pancakes

(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

Posted in 21 Day Fix Recipes, Breakfast, Recipes Tagged with: , , , , ,

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