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Blender Power Pancakes


Blender Power Pancakes

Pamela Salzman's easy blender pancakes will be your new go-to healthy breakfast! Just pop all the ingredients in a blender, it’s that easy. They're naturally gluten-free, dairy free, and contain no refined sugar.
Instructions Close

Blender Power Pancakes

Pamela Salzman

Yield: Makes 8 Pancakes



1 1/4 cups mashed banana, or 3 small bananas

2 Tablespoons room-temperature unrefined virgin coconut oil, unsalted butter, or vegan butter, plus more for skillet/griddle

1 Tablespoon apple cider vinegar, distilled white vinegar, or freshly squeezed lemon juice

1 teaspoon pure vanilla extract

2 large eggs or flax eggs

1 1/4 cups old-fashioned rolled oats

1/2 teaspoon aluminum-free baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

Pinch of ground nutmeg

 Other nutritional boosts you can blend in: ground flax, collagen peptides, fresh spinach, hemp seeds (hemp seeds can be stirred into the batter for texture, if desired)

Pure maple syrup, for serving (optional) 



1. Place all the ingredients, except the nutritional boosts and maple syrup, in a blender and blend until just smooth; if using spinach, flax, or collagen, add while blending. Stir in your choice of any other nutritional boosts (if using). 

2. Heat a large skillet or griddle over medium heat (or to 400 degrees F). Brush with coconut oil. Scoop 1/4 cup of the mixture onto the hot pan and cook for about 4 minutes on each side, flipping when the underside is golden brown, the edges are dry, and the top shows some bubbles. Repeat until you’ve used up the entire mixture. 

3. Serve with maple syrup, if desired. 



- Replace the banana with applesauce: use 3/4 cup of applesauce + 1 Tablespoon of pure maple syrup

- To make one flax egg, combine 1 Tbsp of flax meal with 3 Tbsp of water in a small bowl and stir. Let the mixture sit, stirring occasionally, for about 10 minutes, or until the mixture has the consistency or a raw egg white. Note: you will need to double the mixture (2 flax eggs) if replacing both eggs in this pancake recipe.  

- This pancake batter holds up well in the refrigerator for a few days. Store it in the smallest container possible, so there is no air to oxidize the batter and turn it an unappealing color. 

- Try Pancake Tacos! Hold a pancake, spoon yogurt down the center, then top with chopped fruit and nuts. Eat taco-style!   


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