Banana & Oats Blender Pancakes

I love pancakes and I generally eat them about once a week. I switched to sugar-free syrup some time ago, but I always found that “healthier” pancakes normally meant I would not like them or they did not satisfy my cravings. So, I experimented and came up with this recipe. They are so easy to make. Less trouble than bacon and eggs! I just chuck all the ingredients in the blender and it produces these lovely rich, but fluffy pancakes. They taste really decadent and are very filling with no added sugar and almost no fat.

Ingredients

• 2 x 6 to 7-inch bananas, with just a few flecks of brown on the peel
• 1 cup (8 fl oz) low-fat buttermilk or milk
• 2 large eggs
• 1 tsp of a light tasting oil (optional)
• 1 cup old fashion rolled oats (see notes)
• 1/4 cup all-purpose flour (I use unbleached)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp fine sea salt
• 1/2 tsp vanilla extract (optional)
• Oil or butter for cooking

Instructions

1. Except for the oil for cooking, place all the ingredients in a blender in the order listed.
2. Blend smooth, about 30 to 45 seconds. Leave to sit for 5 to 10 minutes.
3. Heat a pan or griddle between medium and medium-high heat, about 325f.
4. Brush or spray oil or butter onto the preheated pan.
5. Pour 1/4 cup of batter per pancake, onto the hot greased pan.
6. Cook for 60 to 80 seconds before flipping over gently. Then, cook for 20 to 30 seconds longer.
7. Stack cooked pancakes on a plate as you cook them, then serve or serve fresh from the pan.

Makes One Dozen 4 to 5-inch Pancakes

Notes

• You can use half the oats (1/2 cup) and these will still be good, just thinner.
• I like these best made with fresh buttermilk, but they are very good made with milk.
• The pancakes should look dry around the edges and have a lot of bubbles in the middle before you turn them. If they don’t look like that after 60 seconds your pan is not hot enough.
• Do not attempt to flip these without a spatula! They will just go splat and make a mess.