19m$5.88Oat Banana Blender Pancakes
Whole-grain blender pancakes made with rolled oats, banana, soy milk, flaxseed, and fresh blueberries. They cook quickly on a skillet and finish with a fruit- and nut-forward topping.
- Energy
- 306 calories per serving
- Protein
- 8.8 g per serving
- Carbs
- 40.8 g per serving
- Fat
- 13 g per serving
- Sodium
- 363 mg per serving
Shopping options
chopped walnuts
0.25 Cup
Fisher California Grown Unsalted Chopped Walnuts
7%
certified gluten-free rolled oats
1.5 Cup
Bob's Red Mill Gluten Free Old Fashioned Rolled Oats
16%
vanilla extract
1 Teaspoon
Private Selection® Pure Vanilla Extract
8%
ground flaxseed
2 Tablespoon
Simple Truth Organic® Whole Ground Flaxseed Meal
3%
fresh blueberries
1 Cup
Fresh Blueberries - 1 PT Clamshell
50%
canola oil
2 Teaspoon
Kroger® Pure Canola Oil
1%
fine salt
0.25 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
0%
ground cinnamon
0.5 Teaspoon
McCormick Ground Cinnamon
1%
baking powder
2 Teaspoon
Kroger® Baking Powder
3%
unsweetened soy milk
1 Cup
Simple Truth Organic™ Dairy Free Organic Shelf Stable Unsweetened Plain Soy Milk Quart
25%
ripe banana
1 Each
Fresh Bunch of Bananas – 5-7 Bananas
13%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- certified gluten-free rolled oats-1.5 cups
- ripe banana-1 each
- unsweetened soy milk-1 cup
- fresh blueberries-1 cup
- chopped walnuts-0.25 cups
- ground flaxseed-2 tbsp
- baking powder-2 tsp
- canola oil-2 tsp
- vanilla extract-1 tsp
- ground cinnamon-0.5 tsp
- fine salt-0.25 tsp
Add the rolled oats, banana, soy milk, flaxseed, baking powder, vanilla, cinnamon, and salt to a blender.
Blend on high until the batter is mostly smooth, about 30 to 45 seconds; let it rest for 3 minutes so the oats and flaxseed thicken slightly.
Secure the blender lid before blending to prevent splashing.
Heat a large nonstick skillet over medium heat and brush with a thin layer of canola oil.
Keep hands and utensils clear of the hot skillet surface.
Pour the batter into 1/4-cup pancakes and cook until the edges look set and bubbles form on top, about 2 to 3 minutes.
Flip carefully and cook until the centers are cooked through and the bottoms are golden brown, about 1 to 2 minutes more.
Use a thin spatula and flip pancakes gently to avoid hot batter splatter.
Repeat with the remaining batter, adding a light brush of oil as needed and keeping the heat at medium to medium-low to prevent over-browning.
Keep hands and utensils clear of the hot skillet surface while cooking additional batches.
Serve warm topped with fresh blueberries and chopped walnuts.
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