Good morning to ya! Today I am hitting you with yet another breakfast recipe, because I just can’t help myself! These pancakes are a little different than recipes I’ve shared in the past, because they are full of protein, potassium, and whole grains, plus they are dairy and gluten free. But if you’re a die hard buttermilk pancake fan, don’t let the ingredients scare you away–these are delicious!
I love banana pancakes, and I’ve tried recipe after recipe filled with all kinds of ingredients and fanciness, but I always come back to these! They aren’t heavy in the slightest, and they are super bomb with a handful of blueberries thrown in the batter. That is my kind of pancake. These are great for a post-workout meal (and super easy because you literally throw four ingredients into a blender and call it a day), but they are honestly good anytime… With a fox, in a box, on a train; you get the picture.
Moral of the story: Whether you’re a protein lover or a pancake connoisseur, you’ve got to give these a try. So get cookin, good lookin!
PS. Let me know what mix-ins/toppings you like on your pancakes in the comments! I would love some new ideas.
Banana Blender Pancakes
These pancakes have only a few simple ingredients and are gluten free, dairy free, and packed with protein.
- 2 ripe bananas
- 4 eggs
- 1/4 t baking powder
- 2/3 c oats
- Add all ingredients to blender and blend until desired consistency is reached.
- Place a greased pan over medium-low heat (we don’t want the pan too hot or the thin batter will burn and and the pancakes will be unevenly cooked).
- Add blueberries or other mix-ins if desired, and pour batter onto warmed pan. Watch the pancakes to keep them from burning, and let them cook on each side until bubbles form and pop on the surface of the batter (about 3-5 min each side). Try to only flip them once for optimal fluffiness.