Description

These Blender Banana Pancakes are a quick and easy breakfast option made with wholesome ingredients like rolled oats, ripe bananas, and almond milk blended to a smooth batter. Lightly spiced with cinnamon and vanilla, these fluffy pancakes are naturally sweetened with honey and can be topped with a variety of fresh fruits, nuts, and syrups for a delicious start to your day.

Ingredients

Scale

Wet Ingredients

½ cup Almond Breeze Almondmilk Blended with Real Bananas (114 grams)
1 ripe banana, mashed (plus more for serving)
1 large egg (50 grams)
2 large egg whites (70 grams)
2 tablespoons honey (44 grams)
1 teaspoon pure vanilla extract (4 grams)

Dry Ingredients

2 cups rolled oats (200 grams)
½ teaspoon ground cinnamon
¾ teaspoon kosher salt
1 tablespoon baking powder (12 grams)

Toppings (Optional)

Sliced strawberries or other berries
Maple syrup
Mini chocolate chips
Banana slices
Coconut flakes
Whipped cream
Almond butter

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Instructions

Combine Ingredients: Place Almond Breeze Almondmilk Blended with Real Bananas, mashed banana, egg, egg whites, honey, rolled oats, ground cinnamon, kosher salt, baking powder, and vanilla extract into a high-powered blender.
Blend Batter: Blend the mixture until it is completely smooth and well combined with no visible oat chunks.
Preheat Griddle: Heat a large griddle or cast iron skillet over medium heat and lightly spray with nonstick cooking spray to prevent sticking.
Pour Batter: Using a ⅓-cup measuring cup, pour the pancake batter onto the heated griddle in small circles to form pancakes.
Cook First Side: Cook the pancakes for about 2 to 3 minutes until bubbles begin to form on the surface and edges look set, indicating readiness to flip.
Flip Pancakes: Carefully flip each pancake and cook for an additional 1 to 2 minutes until both sides are golden brown and cooked through.
Serve and Enjoy: Top pancakes with your desired toppings such as fresh berries, banana slices, maple syrup, mini chocolate chips, coconut flakes, whipped cream, or almond butter for extra flavor.

Notes

Using rolled oats gives the pancakes a hearty texture; you can substitute with quick oats but the texture will be softer.
The batter can be made ahead and refrigerated for up to 24 hours; stir before cooking.
Adjust sweetness by adding more or less honey or using other natural sweeteners.
Ensure the skillet is properly heated before pouring batter to achieve the best texture and browning.