Best way to get over hump day? Breakfast for dinner! And, when it’s pancakes, it’s a win win for us.
Chocolate Chip Banana Oat Blender Pancakes with Almond Butter
Servings: 4 servings
Ingredients
- 1 cup quick cooking oats
- 1 cup flour or gluten free blend
- 1 1/4 cups almond milk
- 2 ripe bananas
- 3 eggs
- 1/2 cup almond butter
- 2 Tbsp maple syrup
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup mini chocolate chips
Toppings:
- Sliced bananas
- Almond butter
- Maple syrup
- Mini chocolate chips
Instructions
- Combine all ingredients ex chocolate chips in a blender until smooth. Mixture will be thick but should be easily scoopable. Add chocolate chips at end and pulse once or twice to blend but not further pulverize.
- Heat a griddle or large nonstick saucepan over medium high heat. Spray with cooking spray or oil to ensure pancakes don’t stick. Pour pancake mixture in roughly 1/4 cup circles onto pan or griddle. Fit as many as possible at a time without overcrowding. Cook 2-3 minutes on first side. Pancake will start bubbling slightly and brown on the edges. Flip and cook 2-3 more minutes. Repeat with remaining batter until all pancakes are cooked.
- Serve warm. Top with sliced bananas, almond butter, syrup and mini chocolate chips or desired toppings.
Notes
Serves 4-5
3-4 pancakes each
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