Sundays in our house are always pancake mornings. We could pretty much put ANYTHING into the batter, and our boys would happily scarf them down. Well, except for uncooked brown rice, which grandpa accidently added to the batter one Sunday morning at the family cabin, when he didn’t have his glasses on, and he thought he was adding brown sugar…but that’s a different story.
We make a double or triple batch each week and save the leftovers to heat up for quick breakfasts or weeknight meals for the boys. They are definitely a go-to, healthy meal when we race home from after school activities, because we can have piping hot, reheated pancakes on the table topped with sliced fresh fruit and a side of Greek yogurt in under five minutes.
Did you know you can put rolled oats in a blender to break them down?
Rolled oats are whole grain – the single ingredient listed on the package is: 100% all natural whole grain rolled oats. That’s it. No extra sugar or artificial flavors or colors that are inherent in most packaged, instant oatmeal.
By breaking down the oats, we can then incorporate them with the flours (I use a mix of whole wheat and all purpose) for an added kick of whole grain in this recipe.
We serve our pancakes with butter and organic real maple syrup.
Blender Banana Oat Pancakes
2 cups rolled oats
1 cup whole wheat flour
1 1/2 cups all purpose white flour
1/2 cup brown sugar
6 Tbsp vegetable oil
4 cups milk
1 Tbsp vanilla
1 tsp salt
1 tsp baking soda
2 tsp baking powder
Start by adding the rolled oats to the blender and pulse until pulverized. Dump contents of blender into a larger bowl and add the remaining dry ingredients (flours, sugar, salt, baking soda, baking powder). Mix well.
Peel bananas and add to empty blender. Next, add eggs, oil, vanilla, and 2 cups of milk. Blend until bananas are fully mashed and incorporated in the liquid. Add the remaining 2 cups of milk and pulse blender a few times to stir. Pour contents of blender into the dry ingredients bowl and stir to combine.
Preheat griddle to 350 degree. When the griddle is ready, cook pancakes using 1/4 cup of batter per pancake.