This is a lighter pancake recipe. I often make this on the weekend for either breakfast or lunch. My husband loves them. It is super easy to make. Just put everything in a blender and the batter is done. They are quite a treat without the guilt. If you are gluten free, you can replace the all-purpose flour for rice flour. I’ve tried them both and they work pretty well. They are also very nice with blueberries.
This recipe makes 1 portion (about 5 medium pancakes).
2 ripe bananas, broken into chunks
3 tablespoons of oatmeal
½ teaspoon of baking powder
½ teaspoon of vanilla extract
1 tablespoon of all-purpose flour
Vegetable or coconut oil for greasing the pan
Berries for serving
Place the bananas, oatmeal, baking powder, vanilla extract, flour and egg in a blender. Blend until smooth.
Heat up a lightly greased non-stick pan over medium-high heat. Once it is hot, lower the heat to medium and pour some of the batter into the pan. It is better to make smaller pancakes because the batter has a softer consistency than normal pancakes. This will make easier for you when you have to flip them (if you make them too big, they might break while flipping and turn intro scrambled pancakes). Allow to brown and set a bit before carefully flipping them. Then brown on the other side.
Serve them hot and garnish with some berries or any other fruit of your choice.