Blender Pancakes

Updated: May 15, 2020

by Kelley Magill

A favorite breakfast of mine following a long-run or morning track workout are these quick, nutrient-dense, blendable pancakes. They are gluten-free and dairy-free but rich in protein, healthy fats, and complex carbohydrates. They are perfect to re-fuel after a hard run and help the recovery process. I play around with pancake recipes every Sunday morning but these have stuck with me for a few weeks now. Feed your appetite with these pancakes following your next long-run…or really for any reason!


Ingredients:

  • 1 ½ cup rolled oats blended into flour

  • 1 tsp cinnamon

  • 3 eggs

  • 1 tsp vanilla extract

  • 1 ripe banana mashed

  • Sprinkle of salt

  • ½ cup milk of choice (I used soy milk)

  • 1 tbsp coconut oil (or substitute butter)

  • 1 tsp baking powder

  • Fillings & toppings: chocolate chips, blueberries, walnuts, nut butter, banana slices, maple syrup


Directions:

  1. Combine all ingredients except for coconut oil/butter and fillings in the blender.

  2. Adjust the amount of oat flour depending on your preferred consistency of pancakes (thinner pancakes, less flour; thicker pancakes, more flour).

  3. Heat oil or butter on a pan over medium heat.

  4. Pour batter onto pan. Brown on both sides and serve hot with preferred toppings.

Servings: 3; Calories: 350 kcal; Carbohydrate: 44 g; Fiber: 7 g; Protein: 14 g

3 views0 comments

Recent Posts

See All