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Blender Banana Oatmeal Pancakes

If you have an abundance of ripe bananas, making these pancakes is a perfect way to enjoy them. The bananas provide extra flavour and natural sweetness, while the oatmeal has a mild nutty flavour. All the ingredients go into the blender, so they’re a snap to whip up.

Use gluten-free oats and you’ve got an easy and delicious gluten-free, dairy-free breakfast!

  1. 1 cup ripe mashed bananas 250 mL 
(about 3 medium)
  2. 2 large eggs
  3. 1 cup vanilla almond milk 250 mL
  4. 2 cups old-fashioned rolled oats 500 mL
  5. 2 tsp baking powder 10 mL
  6. ¼ tsp salt 1 mL
  1. In a blender, place bananas, eggs, milk, oats, baking powder and salt.
  2. Blend on high until smooth, about 1 to 2 minutes. Allow batter to rest 5 minutes to thicken slightly.
  3. Meanwhile, oil or spray a nonstick skillet or griddle with cooking spray and heat over medium-high heat. For each pancake, scoop ¼ cup (60 mL) batter onto skillet.
  4. Cook for about 2 to 3 minutes or until bubbles begin to appear on top. Flip pancakes over and cook for 1 minute or until golden brown. Transfer pancakes to a plate. Repeat with remaining batter, spraying pan and adjusting heat as needed between batches.
  5. Makes about 14 pancakes.
  1. Leftovers can be stored in an airtight container and refrigerated for up to 3 days, or in the freezer for up to 1 month. Reheat in microwave or toaster oven.
  2. Serve with your favourite toppings, such as maple syrup, yogurt, banana slices, chopped nuts or fresh berries.
The Best of Bridge

This recipe is available in the book Best of Bridge 5-Ingredient Cooking.