I'm about to blow your mind with this amazing pancake recipe. You won't find anything more flavorful, filling, and healthy in a pancake recipe! Oh, and it's insanely easy. Just grab a blender and and flat griddle pan and a spatula. And of course a plate and fork for eating.
These pancakes are light and fluffy, cook quickly, and are so flavorful that you could eat them without a topping. But I do love me some maple syrup or agave nectar on top of my pancakes. They are so good that Seth even eats them. And he's a picky eater. I know you just want the recipe so I'll stop rambling and just write it already.
1 1/4 cup rolled oats
1/2 cup whole wheat flour
2 tsp baking powder
1 1/2 cups almond milk (or any milk but to be vegan a dairy-free milk)
2 ripe bananas
1. Place the oats, whole wheat flour, baking powder, and almond milk in blender. Blend until well combined and smooth. Chop up the bananas into chunks for easier blending and add them to the blender. Blend until batter is smooth.
2. Pour onto a hot griddle or flat griddle pan (lightly oiled with olive oil to be vegan or with butter) and cook. Bubbles will form around the edges (shown in above image) letting you know that it's time to flip! The pancake will cook surprisingly quickly so be careful not to burn either side.
3. Top with a bit of agave or maple syrup.