Description
Chocolate Banana Blender Pancakes with oats, cacao, and banana blended into fluffy pancakes. Perfect for weekend breakfast meal prep!
Ingredients
- 2 cups gluten free old fashioned rolled oats
- 1 ripe banana
- 1 TBSP ground flaxseed
- 1 15-oz can coconut milk lite
- 1 TBSP pure maple syrup
- 2 TBSP raw cacao powder
- ½ tsp baking powder
- splash of unsweetened almond milk
- Avocado oil, for the skillet
- Chocolate chips, optional
For serving
- Maple syrup
- fresh fruit
- Rise Bar Chocolatey Coconut Protein Bar, cubed
Instructions
- Add the oats to a high-speed blender or food processor and process from several seconds until you have a fine flour.
- When you have a fine flour, add in the rest of the ingredients and blend again until you have a thick batter, scraping down the sides as needed. Add a splash of almond milk here to thin the batter a little more. Thicker batter will lead to fluffier pancakes and thinner batter will yield thinner wider pancakes. Allow the batter to sit for ~5-8 minutes while you heat the skillet.
- While your batter rests, preheat the skillet. Add a generous drizzle of avocado oil to a large nonstick skillet over medium heat. Once the skillet is warm, drop the batter in ~¼ cup amounts into the skillet. Add any toppings at this point (I love chocolate chips!) to each pancake.
- Heat the pancakes for 4-5 minutes on each side, or until the edges start to brown and little bubbles appear on the surface. At this point, flip the pancakes and heat for an additional 2-3 minutes on the second side. The second side will cook faster! Cook until all of the batter is used up.
- Serve the pancakes warm with optional toppings. Store any leftover cooked and cooled pancakes in an airtight ziplock bag in the freezer for several months and microwave before serving.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free