Happy Sunday! How are you holding up with the new year eating resolutions? In my last post, I told you that my focus this year is to eat foods that make me feel good, but with a balance. I AM going to have that slice of cake for dessert. I really think you can have the best of both worlds, feel good and eat what you crave, as long as it’s all done in moderation.
Breakfast time, It’s often my most ideal meal of the day. My cup of coffee is seeping up to my brain and I’m ready to make good choices. I often eat a fresh bagel that my husband brings home from the bakery, along with a smoothie.
On quieter mornings, i’ll indulge with a thick smoothie with toppings or a yogurt bowl topped with berries and homemade granola. Sometimes, i’ll go for the pancake/waffle thing. My daughter is obsessed with pancakes so i’m usually making them anyways. I’ll make a big batch of batter and keep it in the fridge to use all week. I have been trying out SO many pancake recipes. This banana oat pancake recipe is one of my favorites.
They come together so easily in the blender. I’m all for the classic serving with maple syrup and fresh berries, but feel free to get creative with your toppings. You might even want to throw some chocolate chips into the batter!
Blender Banana Oat Pancakes
- 2/3 c rolled oats
- 2 ripe bananas
- 2 large eggs
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 tbsp soy milk almond milk or regular milk works great too
- 1/4 tsp salt
- In a blender, pulse the oats until they resemble a fine powder. Add in the remaining ingredients and blend.Pour batter (2-3 tbsp per pancake) into a greased warm pan over medium-low heat. Cook until bubbles dot the surface, 2-3 minutes. Flip and cook for an additional 2-3 minutes. Serve warm with your topping of choice.
So go ahead, whip up a batch of this batter and store it in your fridge all week. You could have a hot filling breakfast in minutes every single day.
Stay warm and cozy.