Banana Oat Pancakes 3 Ways to add some complexity and variety to the mix. Chocolate Chips and Chocolate Protein are a pretty sweet kind of complexity and totally worth the extra “effort”.
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Plain old Banana Oat Blender Pancakes are really simple to make, and they’ve actually been quite popular recently. All it takes is just combining the ingredients in a blender, and then then flipping those cakes.
I really wanted to do the blender pancakes thing, but I kinda also wanted chocolate pancakes. It was too hard to pick, so I decided to do both. And since I was doing a variety set anyway, I brought out my Lily’s and added a third option too.
The recipe was still super easy overall, but just needed a couple extra bowls.
Those results though…
A delicious and no-fuss breakfast at your fingertips!
Banana Oat Blender Pancakes 3 Ways
Ingredients
Banana Oatmeal (base):
- 1 large Ripe Banana, 135g
- ½ cup Rolled Oats, 50g
- ¼ cup Almond Milk
- 2 Eggs
- 1 teaspoon Baking Powder
- ¾ teaspoon Vanilla Extract
- ¼ teaspoon Cinnamon
- Stevia Sweetener, 1½ teaspoon sugar worth (Use your brand's Conversion Chart)
Chocolate Protein:
- ⅓ scoop Chocolate Protein Powder, 10g, about 1½ Tbsp
- 1½ teaspoon Unsweetened Cocoa Powder
Chocolate Chip:
- 2 teaspoon Stevia Sweetened Mini Chocolate Chips, 10g
- Cooking spray for skillet
Instructions
- In a medium bowl, mash the banana with a fork, add rest of the base ingredients and blend using a blender or hand blender.
- Divide batter equally into 3 portions, and mix in chocolate chips to one, and protein powder & cocoa in the other.
- Allow batter to stand for about 10 minutes until thickened.
- Heat a nonstick skillet on medium-low, lightly grease with cooking spray, and spoon out half a flavor batter portion on it. Pour other half a couple of inches away.
- Cover and cook for about 1-1½ minutes until edges appear dry, and gently flip over. Cook other side for another minute.
- Repeat with each of the flavors in turn.
Notes
- Pair with fresh fruit.
- Whip up a quick sauce of ¼ cup greek yogurt + ¼ teaspoon vanilla + ¼ packet sweetener and serve.
- Lily’s Dark Chocolate Baking Chips
- Livwell Nutrition Raw Cacao Protein Blend
- Base:
- Servings: 2 3” pancakes| Serving size: 1 pancake
- Calories: 77kcal
- Fat: 2.4g | Saturated fat: 0.6g
- Carbohydrates: 11g | Fiber: 1.5g | Sugar: 2.9g
- Protein: 3.4g
- Chocolate Protein:
- Servings: 2 3” pancakes| Serving size: 1 pancake
- Calories: 99kcal
- Fat: 2.9g | Saturated fat: 0.6g
- Carbohydrates: 13.1g | Fiber: 2.4g | Sugar: 3.3g
- Protein: 36.7g
- Chocolate Chip:
- Servings: 2 3” pancakes| Serving size: 1 pancake
- Calories: 95kcal
- Fat: 4g | Saturated fat: 1.5g
- Carbohydrates: 14.2g | Fiber: 3g | Sugar: 2.9g
- Protein: 3.8g
Gianna says
So amazing!! First time making my own pancake batter and this was such an easy and delicious recipe. I added sliced almonds and used sugar free syrup on top and it was so good
Haylee Jane Monteiro says
Amazing! SO happy to hear this was a success for you Gianna!
The sliced almonds do sound like a really great add-on!