Oatmeal and Banana Blender Pancakes
I’m not even going to mention that this is the last week of summer. Or that school is about to start. Forget you just read that. I’m just here to chat about breakfast. And, perhaps, you may be looking for a few recipe ideas to start your family’s day. Maybe a breakfast that is fast. Or one that you can make ahead because you need to get to the beach in the morning. Yea, that’s it, the beach.
As a family, we love pancakes and eat them all the time. However, when you’re trying to get everyone out the door in the morning, even if you’re using a mix, the whole standing-over-a-pan-and-waiting-to-flip can make you feel like you’re caught on a line at the DMV during lunch hour. These cakes cooks fast, besides being able to throw all the ingredients into a blender. I also like to make them in advance because, when they’re cold, it’s like eating an oatmeal bar. Or try spreading some peanut butter between two and make a fiber and protein-rich sandwich. You can even pop them in a toaster oven for a minute and have them be delish on-the-go.
Photo by Ashley van Der Laan
Ingredients
- 1 1/2 cups rolled oats
- 1 cup milk
- 1 banana
- 2 tablespoons maple or agave syrup
- 2 tablespoons greek yogurt
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter
Method
Throw all your ingredients except the butter into the blender and whiz until batter is creamy.
In a large pan over medium heat, throw in a 1/2 tablespoon of butter.
Scoop 1/4 cup batter into the pan creating 3 pancakes.
Cook on one side until bubbles appear and then flip.
Cook on the other side. About two minutes per side.
Repeat with remaining butter and batter.
Serve warm with agave or maple syrup.
Gee, guess what part of the process Scarlett wanted to be in charge of? You got it! The blender. We made a batch before we left for the cottage. Gosh, I’m going to miss the beach.
Originally posted August 29, 2011
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
5 Comments
Lori
August 29, 21:45This looks like a healthy and balanced timesaver to make a big batch on the weekends. Definitely will try it this weekend!
Have you ever considered using dry ricotta as the main base for pancakes? With rolled oats and/or ground flax seeds, cinnamon, vanilla, an egg and whatever sweetener suits your fancy, they are a great protein-rich brekkie on the go!
Emily
July 29, 12:28Thanks so much for the recipe! I was wondering how I was going to use up all those rolled oats I bought thinking I was buying quick oats! Kiddos loved the pancakes! We ate them as cookie appetisers as I was slow cooking the rest of breakfast and they didn’t need extra syrup. Gonna play with them a little and try adding blueberries, raisins, apples and cinnamon, or walnuts. Maybe try cooking in bacon grease instead of coconut buttery spread. Will also try them as sides for egg sandwiches. The great part was that they didn’t crumble so no mess–awsome for breakfasts on the go!! They are a little too dense for regular pancakes but taste great–not too sweet. We made them gluten and dairy free.
Laura Keogh
July 31, 22:36Let us know how the blueberries, raisins and apples go! We’ve tried them with fresh blueberries and loved them. Thanks so much for writing Emily.
Emily
August 15, 11:46OK, so I didn’t try adding any of the items I mentioned since they’re already just a little too carby for us. We can’t stop eating them! My husband enjoyed them as peanut butter sandwiches at work. I was inspired yesterday to make them more of a meal so I dunked some cold pork breakfast link sausages I’d cooked earlier in the batter and fried them up. They were AMAZING! I think this will be our new normal for this recipe! Will also try Al Fresco’s Sweet Apple Chicken Sausage, hot dogs, maybe fish and shrimp too! May try making them bite-size too since our kids are only 1 and 3. Your recipe just keeps getting better and better! We already make a quadruple batch for the 4 of us and put the leftovers in the fridge. I’m glad my new Blendtec Wildside jar can handle it! Thanks again!
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