Gingerbread Blender Pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 1x
Description
Dump, blend, and serve – this recipe is THAT easy. It’s quick to whip up in the blender, but tastes like you slaved over the stove all day. This recipe is wheat-free, dairy-free, and refined sugar-free. It can be adapted to be gluten-free.
Ingredients
Scale
- ½ cup unsweetened oat milk
- 1 egg
- 1 banana
- 1 cup old-fashioned oats (gluten-free if needed)
- 1 tablespoon baking powder
- 1 ½ teaspoon ground ginger
- 1 ½ teaspoon cinnamon
- ¼ teaspoon clove
- ¼ teaspoon nutmeg
- Pinch sea salt
Instructions
- Place the milk, egg, banana, oats, baking powder, ginger, cinnamon, clove, nutmeg, and salt into a high-speed blender. Blend on high for 60 seconds, or until it reaches a smooth consistency.
- In a large skillet, heat 1 tablespoon of extra-virgin coconut oil.
- Once the pan is hot, add 1/4 cup of the pancake mixture per pancake. Let cook for 2-3 minutes, or until bubbles begin to come through the top of each pancake.
- When ready to flip, give a slight flick of the wrist when you flip it over to help it rise (this is true with even traditional pancake recipes – it’s a great trick!).
- Let cook another 1-2 minutes.
- Serve warm and topped with fresh fruit, nut butter, pure maple syrup, or a little grass-fed organic butter.
Notes
Ingredient Tip
- This mixture can thicken quickly. If you find it thickens while you’re still using it, thin it out with a little extra oat milk.
Freezer-Friendly
- These pancakes freeze well. Freeze separately on a cookie sheet, and then store in an airtight container until ready to use. Heat in the oven or toaster.
Make it Vegan
Use a flax egg and omit the butter on top.
