Sunday mornings totally call for a big ol’ batch of pancakes.
For me, it’s usually just a small batch for me and Matt, but when the family comes to town, I get to really go crazy. We’re talking pancakes and waffles galore – and it’s definitely my specialty.
Now, don’t get me wrong, I’m totally obsessed with pancakes and would eat them every day if I could, but they, a) take time and b) they aren’t the most nutritious of breakfasts.
That’s what I wanted to achieve for you in this recipe. To make them super easy to make and have lots of nutrients in them. A pancake that you could eat every day if you wanted to and feel good about serving to your family (even on Christmas morning!).
Because really, if you could eat pancakes every day, wouldn’t you?
All you need to make these pancakes is a short list of ingredients and a blender.
I’ve never made pancake batter in a blender before, but this might just be my new favorite thing. You throw all you ingredients in, press one button and blend away. The result is a perfectly smooth pancake batter that you can simply pour onto the pan.
How easy is that?
The base of these simple banana pancakes is gluten-free rolled oats and quinoa flakes. So when you blend it, there’s no remnants of the oats or flakes left, they’re completely broken down into a flour.
Plus, with the base of these pancakes just being oats and quinoa flakes, your pancakes are packed with fiber, protein and other fill-you-up nutrients. Then we threw in a banana, scoop of peanut butter, some almond milk and an egg.
So if you think about it, you’re basically eating a bowl of oatmeal, just in pancake form
To make these even more decadent, we had to throw on a syrup of some sort. I didn’t have maple on hand (I know…a VT girl with no maple syrup!?), so I decided to melt some vegan chocolate chips, mixed with a little peanut butter, and it was just what these pancakes needed to send them into the world of decadence.
- 1 1/2 cup gluten-free rolled oats
- 1/2 cup quinoa flakes
- 1 teaspoon baking powder
- Pinch of sea salt
- 1 banana
- 1 large egg
- 1 1/2 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1/4 cup creamy peanut butter (optional)
- 1/2 cup vegan chocolate chips, melted with 2 tablespoons peanut butter (optional)
- Add oats, quinoa flakes, baking powder and salt into a blender. Pulse a few times until it resembles a flour.
- Add banana, egg, almond milk and vanilla, and blend until smooth. Pulse in peanut butter.
- Let batter sit for 3 - 5 minutes to thicken slightly.
- Heat and grease a pan over medium-low heat. Pour pancake batter directly from the blender container onto the pan. Cook pancakes until bubbles start to form on the top, 2 - 3 minutes. Flip and cook for another 1 - 2 minutes.
- Repeat until no batter remains. Keeping the other pancakes warm in a 200 degree F oven.
- Serve pancakes and drizzle with chocolate-peanut butter syrup if desired.