Banana and oat blender pancakes
Banana and oat blender pancakes combine the natural sweetness of bananas with hearty oats for a nutritious breakfast. Easy to make in a blender, they're topped with Greek yogurt, fresh strawberries, and pistachio nuts for extra flavor.
Cook time 15 min
Prep time 10 min
Ingredients:
2 cups oats3 bananas
3 eggs
1 cup milk (1% fat)
1 tsp vanilla extract
1 tsp baking powder
2/3 cup greek yogurt
2 cups strawberries
2 tbsp maple syrup
1 tbsp pistachio nuts
Banana and oat blender pancakes are a delicious and healthy breakfast option that combines the natural sweetness of bananas with the nutritional benefits of oats. These pancakes are easy to prepare, using a blender to mix the ingredients, making them a quick and convenient choice for busy mornings. The Greek yogurt, strawberries, and a sprinkle of pistachio nuts add a delightful touch of flavor and texture, making these pancakes a hit with both kids and adults.
Instructions:
- Place 2 cups of oats into a blender and pulse until they have a flour-like consistency.
- Add 3 bananas (broken into chunks), 3 eggs, 1 cup of milk, 1 tsp of vanilla extract, and 1 tsp of baking powder to the blender.
- Blend on high speed until you have a smooth batter.
- Heat a non-stick griddle or frying pan over medium heat. Lightly grease with oil or cooking spray if necessary.
- Pour small amounts of the batter onto the griddle to form pancakes. Cook until bubbles start to form on the surface and the edges appear set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes, until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and cover to keep warm. Repeat with the remaining batter.
- While the pancakes are cooking, slice 2 cups of strawberries.
- Roughly chop 1 tbsp of pistachio nuts.
- Stack a few pancakes on a plate.
- Top with a dollop of the Greek yogurt.
- Add a generous handful of the sliced strawberries on top.
- Drizzle with 2 tbsp of maple syrup.
- Sprinkle the chopped pistachio nuts for an added crunch.
- Serve immediately and enjoy your delicious Banana and Oat Blender Pancakes!
Banana and oat blender pancakes are a simple yet flavorful breakfast option that not only pleases the taste buds but also provides essential nutrients. Topped with Greek yogurt, fresh strawberries, and a drizzle of maple syrup, these pancakes are sure to become a family favorite. Enjoy the combination of wholesome ingredients and the convenience of a quick preparation process for a perfect start to your day.
Banana and oat blender pancakes FAQ:
Cook the pancakes for about 2-3 minutes on the first side, until bubbles form and the edges appear set. Flip them and cook for an additional 1-2 minutes until golden brown.
For a gluten-free option, you can substitute oats with a gluten-free flour blend, such as almond flour or coconut flour, while adjusting the liquid as needed.
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 2 months.
Yes, you can make the pancakes ahead of time. Simply reheat them in a toaster or on a skillet over low heat until warmed through.
You can substitute the 1% milk with any other milk, such as almond milk, soy milk, or whole milk, depending on your dietary preferences.
Cooking Tips:
- Make sure to blend the oats into a fine flour consistency for a smoother pancake batter.
- Allow the batter to rest for a few minutes after blending to thicken slightly and achieve better texture in the pancakes.
- Cook the pancakes on medium heat to ensure they cook evenly without burning.
- Use a non-stick skillet or lightly grease the pan to prevent the pancakes from sticking.
- For an added touch, sprinkle some crushed pistachio nuts on top of the pancakes along with the strawberries and Greek yogurt.
- Experiment with different toppings like blueberries, honey, or even a sprinkle of cinnamon to vary the flavor profile.
Nutrition Facts
4 ServingsCalories 430kcal
Protein 18g
Carbohydrates 66g
Fiber 8g
Sugar 24g
Fat 11g
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