Fluffy Blender Oatmeal Pancakes
A healthy, flourless breakfast solution that uses a blender to create light, airy pancakes from rolled oats and bananas. Perfect for gluten-free diets and busy Saturday mornings.
Ingredients
- 2 large eggs provides structure
- 1 medium banana ripe with brown spots
- 2 tablespoons pure maple syrup
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1 1/2 cups rolled oats use certified gluten-free if needed
- 2 teaspoons baking powder the secret to fluffiness
- 1/4 teaspoon salt
Instructions
- Place the liquid ingredients into the blender first (eggs, water, oil, vanilla, and syrup), followed by the banana, oats, baking powder, and salt.
- Blend on high until the mixture is completely uniform and smooth.
- Heat a non-stick skillet or griddle over medium-low heat and lightly grease with olive oil.
- Use a 1/4 cup measure to pour batter onto the pan. Cook until bubbles form and edges look matte.
- Flip gently and cook for another 2 to 3 minutes until golden brown.
Notes
If the batter thickens while sitting, do not add more water. Instead, use the back of a spoon to spread the thick batter into a circle on the pan to ensure the center cooks through.