Description
Enjoy a light and fluffy stack of banana bread pancakes! It’s a super easy recipe made with one blender and eight wholesome ingredients. Sponsored by the @OsterKitchen Oster Master Series Blender with Texture Select Settings.
Ingredients
Scale
- 2 cups rolled oats
- 2 ripe bananas
- 2/3 cup almond milk
- 1.5 tbsp apple cider vinegar
- 1 tbsp baking powder
- 1 tbsp maple syrup
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- Coconut oil, for frying
Instructions
- Add all ingredients to a high-speed blender.
- Blend to form a smooth and creamy pancake batter. Set aside for at least 10 minutes. Note: allowing the batter to rest will thicken the consistency and create fluffier pancakes.
- Warm a skillet on medium temperature. Lightly grease with coconut oil to prevent sticking. Pour 1/4 cup batter into round pancakes. Once bubbles begin to form on the surface of each pancake, flip to cook the other side for an additional 2-3 minutes.
- Serve pancakes with banana slices, warm maple syrup, and any other desired toppings.
Nutrition
- Serving Size: 2 pancakes
- Calories: 183
- Sugar: 9g
- Fat: 2.5g
- Saturated Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 5g
