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.
- 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
- 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.