Description
Protein Oat Blender Pancakes with special protein oats and blended into fluffy pancakes. Perfect for a weekend breakfast or weekday meal prep!
Ingredients
- 2 cups Bob’s Red Mill Protein Oats
- 1 ripe banana
- 1 TBSP ground flaxseed
- 1 15-oz can coconut milk lite
- 1 TBSP pure maple syrup
- ½ tsp baking powder
- ½ tsp ground cinnamon
- Avocado oil, for the skillet
For serving
- Maple syrup
- fresh fruit
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 and blueberries!) 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.
Notes
Recipe adapted from Erin Lives Whole
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Blender, Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free