These peanut butter banana pancakes are made all in a blender! Minimal mess, and only take 15-minutes to make. The perfect healthy bfast!
1 ½ cup quick oats or rolled oats
2 over ripe bananas
1 medium egg
1 1/2 tsp Lakanto Golden or Classic Sweetener
1/2 – 3/4 cup almond milk
1 tsp vanilla extract
¼ cup peanut butter
2 tsp baking powder
1/8 tsp salt
oil of choice for cooking
Add all the ingredients to a blender and blend till completely smooth. This may take up to 1 minute. Set the batter aside while you prepare your pan.
Preheat a cast-iron skillet or non stick pan on medium heat and grease, lightly, with butter or oil of choice. Do not over grease. Using a 1/4 or 1/3 cup ladle the batter onto the pan (you can cook two at once) and cook for 3 minutes on each side. You know they are ready to flip when the edges bubble and the centre starts to puff up.
Flip the pancakes and cook for another 2-3 minutes. See note below on heat.
Wipe the cast iron skillet or pan down with a paper towel, re-grease and repeat with the rest of the batter.
Serve with fresh butter, fresh bananas, and peanut butter!
Heat: To avoid over browning the pancakes, start by cooking them on medium heat and decreasing heat fro medium to low. If the pan is smoking, the heat is too high. Be patient.
- Serving Size: 9 pancakes
- Calories: 129
- Sugar: 4.1g
- Sodium: 82.4g
- Fat: 4.4g
- Saturated Fat: 1.1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17.8g
- Fiber: 2.4g
- Protein: 4.3g
- Cholesterol: 18.2mg
Keywords: blender pancakes, egg, health, oats, protein