TGIF! We’ve made it to another weekend! On the weekends I love having breakfast that does not consist of cold cereal. Nearly every weekend, we have pancakes. I do, however, try to change it up a bit, adding fruit one time, chocolate chips another. Topping them with homemade syrup, or apple sauce. We’re not usually eating the EXACT same thing each weekend. But, I also like to change up the pancakes that we eat, playing with new recipes, tweaking and changing things along the way. These pancakes are super simple to put together, and healthy to boot! All you need is a blender, and a frying pan, and you’re set to have a great hot breakfast in no time.
Ingredients:
- 1 1/2 cups buttermilk
- 3 eggs
- 1 tsp vanilla extract
- 1 medium banana (overripe is good, but not necessary)
- 2 cups certified gluten-free old-fashioned rolled oats
- 1 Tbsp ground chia seeds
- 1 Tbsp honey
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp baking powder
Directions:
- Place the buttermilk, eggs, vanilla, banana, oats, chia seeds, and honey into the jar of a blender. Cover and blend at high speed for two minutes (iIf you skimp on the blender time, your mixture may not be thick enough). Add the salt, baking soda, and baking powder, and blend again just until mixed.
- Pour approximately 1/2 cup batter onto lightly greased frying pan heated to a medium-high heat, making pancakes that are about 4 to 5-inchs wide.
- Fry until bubbles start to form on the top of the pancake. Carefully flip using a spatula/turner, and continue to cook for another 2 minutes or so, or until the bottom has browned. If the pancake is browning too fast, turn the heat down.
- Repeat with the remaining batter. This recipe makes about 10 5-inch pancakes.
These sound good, and yes I can almost smell the maple syrup.
Thanks, Heather!
Thanks. Will have to freeze some for later but this is the first time I am really hungry for pancakes in a long time. ~ Margaret
I’m sure you can freeze them individually and take out what you need, although I’ve never tried it, leftover pancakes is never an issue here.
This is perfect! We need a quick lunch and I’ve got the ingredients (except for the chia seeds, but we’ll make it). Pancakes for lunch it is!
Awesome!! My kids love pancakes for lunch too.
Yum! I’ll be making these tomorrow for breakfast!
Awesome, let me know your thoughts, Meredith!
For those that are making them, but sure to blend for 2 minutes! If you skimp on the blender time, your mixture may not be thick enough!
I have all the ingredients!!!!!! I am making these tomorrow for breakfast!!! Thanks my dear friend
Mmmm look fabulous!
Thanks, Katie!
I made these for breakfast!!! They were fantastic! Thank you Jeanine!
yeah!! So glad to hear that, Cathy!!
Great recipe! Does any one have calorie and serving size info? Thanks
If you make 10 pancakes with this recipe, it is about 120 calories per pancake (according the the calorie calculator on SparkRecipes.com )
Thanks for your recipe!!! Made it this morning – delicious!!!!
Awesome!! Thanks for the feedback, Sharleen! It’s always great to hear how recipes work (or don’t work sometimes) for others. Glad that they were a hit!
Just wondering if you could use 1 T. ground flaxseed in place of the chia seeds… would flax be a good substitute? Will it compromise the texture of the pancakes?
I think ground flaxseed would be a great substitute for the chia seeds, and it should not affect the batter either. Enjoy!
Made these today and they are so delicious! Because it has a banana in it, they almost taste like banana bread. I thought next time I could add some blueberries… or nuts… or chocolate chips.
Love how easy these are. <3
Oh…now you’re thinking!
might work best to sprinkle those on after pouring the batter though. But they’d be tasty!