If you follow me on instagram, you KNOW I’m obsessed with my Sunday pancakes. I literally refuse to eat them any other day of the week, because in my opinion they hit WAY better on a slow Sunday morning.
Recently, i’ve discovered the art of making my pancake batter in a BLENDER (yes a blender!). It makes clean up way easier, plus the batter comes out incredibly smooth! This recipe was kinda an accident, I didn’t mean to blend the blueberries in the batter, but when I did it turn bright BLUE, and I realize that this was a happy mistake!!
All of my pancake/waffle recipes start off with a similar gluten free base of rolled oats, egg, and banana, so they are super easy, healthy and tasty! (and if you have a family member who questions the taste of ‘healthy’ recipes, these will blow their mind!)
ingredients:
- 3/4 cup rolled oats
- pinch of sea salt
- 1/2 tsp vanilla extract
- 1/2 ripe banana
- 1/4 cup FROZEN blueberries
- 1 egg
- 2-3 T of almond milk (ONLY ADD if after blending everything else your batter is too thick, if its too runny they won’t get fluffy!)
- 1.5 tsp baking powder
directions:
- in a blender, add in oats, salt and baking powder; blend on high until a flour forms
- add in banana, egg, and vanilla and blend again
- add in blueberries and blend until smooth (at this point if your batter is too thick, add in liquid 1 T at a time)
- heat up a skillet on medium heat. spray with non-stick cooking spray, and use a tablespoon sized cookie dough scoop to place batter on pan
- cook until edges look set then flip (once the first round cooks, the next will cook quicker due to the pan being hotter)
- place finished pancakes on a cooling rack
- once finished cooking, plate and top how you please (I did the rest of the banana, peanut butter honey, and more frozen blueberries)
- enjoy!