The Best Ever Blender Pancakes
(Gluten, Dairy, and Sugar free)
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These pancakes are super easy and super delicious!
I make them at least once a week. This recipe will sometimes give us 2 days of pancakes, but you can always double it to have more leftovers!
I like to add collagen protein powder to make them protein pancakes, along with some added health benefits. (I add it to almost all baked goods!) You can also spice it up with some pumpkin spice…it’s nice addition in the fall, when all is pumpkin spice!
One more tip…you can turn these into waffles by adding 2 tablespoons melted dairy free butter or 1 tablespoon MCT oil. I’ve recently discovered Miyokos Dairy Free Cultured Butter…it’s amazing!
Blender Pancakes
(Gluten, Dairy, and Sugar free)
INGREDIENTS:
2 bananas
2 cups gluten free oats
1 cup unsweetened dairy free milk (I use coconut)
2 eggs
1 tablespoon ground flax seeds
2 tsp cinnamon, or to taste
2 tsp baking powder
dairy free butter or coconut oil, for cooking
Optional add ins:
2 scoops collagen protein powder*
1 tsp pumpkin spice
INSTRUCTIONS:
Before preparing the batter, start heating a skillet to temperature on medium-high heat. You know it’s hot enough when you drop water, and it sizzles. If it starts to steam, it’s too hot…take off burner and let cool for 2 minutes.
Add all ingredients to a high-powered blender and blend until smooth.
Add a slice of butter to skillet, let it melt, then pour desired amount of batter onto the pan.
When the pancakes start to bubble and no longer shiny, it’s time to flip. About 3-4 minutes.
Cook for another 2-3 minutes and set in warm oven or serve immediately.
Add some Grade A 100% Maple Syrup and/or some fresh berries. Enjoy!
*If using collagen powder, blend everything together until smooth, then add collagen and blend on low to avoid damaging the proteins.
I get a lot of my ingredients through Thrive Market. The link has a code for 20% off your first purchase!