Makin’ Banana Pancakes on the weekend or pretend that it’s the weekend, yeah. These are great for a lazy weekend morning as well easing the Monday morning blues. I’m not much of a breakfast person during the week but sometimes a little something out of the ordinary in the form of pancakes and espresso is definitely in order.
The best part of this recipe is that it takes less than 10 minutes to prep and you have pancakes in the skillet. You just throw everything in the blender for a few seconds and that’s it! When I’m making Banana Pancakes it reminds me of Jack Johnson’s – Banana Pancakes song. It sets the mood for the whole day.
I like to layer from wet ingredients to dry for ease of blending. After blending, the pancake batter should look like the photo below. I have found that leaving a few bigger pieces creates a lighter, moister texture.
- 6 large Eggs
- 4 Bananas, peeled
- 1/4 Cup Coconut milk
- 1 Teaspoon Cinnamon
- 1/8 Teaspoon sea salt
- 1 Cup Rolled Oats
- 2 Teaspoons baking powder
- Place ingredients in the blender in the order listed. Blend on low until combined. Increase speed to medium for a few seconds, medium pieces of oats should remain (refer to cross-section picture).
- Cook pancakes in a nonstick pan over medium heat. Keep the pancake size to about 4 inches across. Cook for a few minutes until bubbles appear in the center. Flip and cook another minute until middle is done. I like to add a little butter to the pan for easier cooking but this is not strictly necessary.
- Cuisine: Breakfast - Gluten Free