Banana Blender Pancakes (Vegan, High-Protein, Ready in 10 Minutes!)
Thick, naturally sweet pancakes blended straight from oats or almond flour, no mixing bowl required.
Equipment
- 1 Blender
- 1 Non-stick Skillet
Ingredients
Dry Base
- 1 cup rolled oats OR ¼ cup almond flour (gluten-free option, see note below)
Wet Base
- 1 cup water or unsweetened soy milk (soy milk = more protein)
- 1 ripe banana
- 2 tbsp nut butter (or sunflower seed butter for nut-free)
If using almond flour
- 1 tbsp ground flaxseed + 3 tbsp water (flax egg, whisked and rested 5 minutes before blending)
Instructions
Blend
- If using almond flour, whisk your flax egg first and let it sit for 5 minutes until gel-like.
- Add all ingredients to the blender, oats or almond flour, water or soy milk, banana, nut butter, and flax egg if using.
- Blend until smooth, adding a splash more liquid if the batter feels too thick to pour.
Cook
- Heat a lightly buttered (vegan butter) skillet over medium heat.
- Pour small rounds of batter onto the skillet.
- Cook each side for 2 to 3 minutes, until golden brown and set through.
- Serve warm with extra banana, maple syrup or vegan butter.
Notes
These don't hold together quite as sturdily as an egg-based pancake, keep them on the smaller side (about 3 inches) and be patient before flipping, wait until the edges look dry.
Nutrition
Serving: 4small pancakesCalories: 343kcalCarbohydrates: 45.5gProtein: 13.7gFat: 12.8gFiber: 6.5g