5-Minute Vegan Blender Pancakes
This is one of my all-time favorite pancake recipes. The kids love, I love it, and it's super filling, nutritious, and delicious!
Servings: 4
Calories: 273kcal
Ingredients
- 1.5 cups Non-Dairy Milk I used organic vanilla soy milk
- 2 cups Rolled Oats
- 1 banana ripe
- 2 tbsp peanut butter Any nut/seed butter will do. Well stirred.
- 1 tsp chia seeds
- 1 tsp baking powder
- Pinch sea salt
Options
- Cinnamon powder 1/2-1 tsp
- Vegan Chocolate Chips 5-10 per pancake
- Sliced Banana To top
- Maple syrup To drizzle
- Crushed nuts To top
Instructions
- Prep and heat your skillet to medium-high heat.
- Add the rolled oats to the blender and blend until a flour is formed. Add in the rest of the ingredients and blend until smooth. If needed, add a splash more of the non-dairy milk.
- Test your skillet. Place a drop of water in the skillet. If it sizzles, you are ready to make some pancakes! Bring the heat slightly down (Still above medium but not so high).
- Pour 1/4-1/2 cup of the mixture into the skillet. If using chocolate chips, add those now - just sprinkle them over. After 3 minutes (you will start to see some bubbles), flip and heat on the other side for 2 extra minutes. Repeat.
- Serve with maple syrup, sliced banana, and crushed nuts if you wish. Enjoy!
Notes
*Please be cautious of the temperature and time for the pancakes. Some skillets heat quicker than others, and some require different temperatures for the perfect pancakes. Lower the heat if needed.
**Any nut/seed butter will do.
***No additional sugar is added to the pancake recipe for personal preference. If you wish to add maple syrup or brown sugar, I would opt for 1/4 cup.
Nutrition
Calories: 273kcal | Carbohydrates: 40g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Sodium: 85mg | Potassium: 555mg | Fiber: 6g | Sugar: 7g | Vitamin A: 367IU | Vitamin C: 9mg | Calcium: 209mg | Iron: 3mg