Banana oatmeal blender pancakes with berry compote.
Surprisingly, these are the first pancakes I’m sharing on the blog. Not that I’ve been blogging for very long, but I somehow made it over a year and a half without sharing a pancake recipe. Believe me, these were worth the wait!
Honestly, I’m not much of a pancakes for breakfast kind of person. I have a rotation of 3 different breakfasts that I eat week after week and rarely do I crave something different. Yes, I basically wake up every morning craving oatmeal or toast. However, sometimes I do change things up, usually when it’s a special occasion. It may not be because I want a change, but mostly because I feel a change would be appropriate for special occasions. For example, I would make pancakes for Easter or for Shaun’s birthday. Both of which fall on the same day this year!
It seemed like a good reason to come up with my very own pancake recipe.
This Easter weekend, we’re actually going on a little road trip to Nova Scotia to celebrate both of our birthdays. We’re staying in a cute little Airbnb just outside of Halifax and we’re planning on exploring the city and enjoy a few hikes. I’m also looking forward to visiting Ikea for the first time. So exciting!
We’ll be away for the weekend, which means I won’t be making any pancakes for Easter, but I did have some for breakfast this morning, right before leaving for Halifax.
A big fluffy stack of pancakes, topped with berry compote, nut butter and sweetened with bananas only. The best!
The recipe goes a little like this: Dump all the ingredients in a blender, blend until thick and creamy, cook on a non-stick skillet, flip, top with your favorite toppings and enjoy. I like to top mine with nut butter (usually SunButter, which I know is actually a seed butter), berry compote and sliced bananas. That’s right. No syrup! Who says pancakes need syrup? (Many people would, but I wouldn’t).
Also, don’t be intimidated by the berry compote. It’s basically a fancy word to say mashed berries… Mashed berries just didn’t seem catchy in a recipe title. So just go with it.
Simple banana oatmeal pancakes. All the ingredients are dumped into a blender to make a smooth, naturally-sweetened batter. These pancakes are gluten-free if using certified gluten-free oats and can be made healthier when topped with a berry compote and nut-butter instead of syrup.
Add all the pancake ingredients in a high-speed blender. Blend until smooth. Alternatively, you can mash the banana in a mixing bowl, add the remaining ingredients and whisk together until smooth.
Heat a large non-stick skillet over medium-high heat. Melt butter or margarine. When the skillet is heated, pour some of the batter on the skillet according to your desired pancake size. Spread into a circle.
Cook on one side for 2-3 minutes until they can be easily flipped and cook on the other side another 2-3 minutes until well cooked. Remove from pan and repeat for the remaining batter.
Add your desired toppings and enjoy!
If using frozen berries, I simply thaw them for a minute or so in the microwave, then mash them. You can also thaw them in the fridge overnight. If using fresh, simply mash them! I like to use a mix of strawberries, raspberries, blueberries and blackberries, but you can use whichever one you like.
For a vegan option, omit the egg and the 1/4 cup of rice flour. This is how I tried them first and they were delicious, although a bit more gummy.
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