Blender Oatmeal Pancakes

Breakfast & Brunch

READY IN: 20minsYIELD: 12 pancakes

INGREDIENTS

  • 2cupsold fashioned oats or 2 cupsquick-cooking oats
  • 1cupwater
  • 1medium ripe banana, sliced into 1 inch chunks(the riper the better)
  • 2largeeggs
  • 2tablespoonsmaple syrup
  • 2tablespoons melted butter, plus more for brushing the skillet if needed
  • 2 1⁄2 teaspoonsbaking powder
  • 1teaspoonvanilla extract
  • 1⁄2 teaspoonground cinnamon
  • 1⁄2 teaspoonfine salt
  • Optional serving suggestions
  • thinly sliced bananas, maple syrup, almond butteror peanut butter

    • NUTRITION INFO

    Serving Size: 1 (117) g

    Servings Per Recipe:4

    Calories: 297.7

    Calories from Fat 97 g 33 %

    Total Fat 10.9 g 16 %

    Saturated Fat 4.9 g 24 %

    Cholesterol 108.3 mg 36 %

    Sodium 609.6 mg 25 %

    Total Carbohydrate42.1 g 14 %

    Dietary Fiber 5 g 20 %

    Sugars 10.3 g 41 %

    Protein 8.9 g 17 %

    DIRECTIONS

  • If you’re using an electric skillet, preheat to 375.
  • In a blender, combine all the ingredients as listed.Blend at medium to high speed until smooth, about 30 to 60 seconds. Set aside.
  • If you are not using an electric skillet, heat a skillet (ideally cast iron) or griddle over medium heat.You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface.If your surface is non-stick, lightly brush the cooking surface with melted butter.
  • Using a 1/3 cup measuring cup, scoop the batter onto the hot surface, leaving a couple of inches around each pancake for expansion.Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about 1/2 inch of the permiter is matte instead of glossy).
  • Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more.Repeat the process with the remaining batter, brushing with more butter and adjusting the heat as necessary (if your pancakes are browning too deeply, dial down the heat to medium-low).
  • Serve immediately or keep warm in a 200 degree F oven.Serve as desired.
  • Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen or up to 3 months.To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.

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