Healthy (and Gluten Free!) Blender Pancakes
We had a snow day recently (it’s not as common as you’d think in upstate New York!) and we’ve sort of developed a tradition over the past two winters that every time we have a snow day, mama makes pancakes. I don’t know if the kids understand the connection or just think “Oh…no school? It must be Saturday.” But I certainly enjoy it and hope we can make the tradition stick.
I opened my cabinet in search of gluten free flour (my oldest son is gluten and dairy free) and was disheartened to see that we were out. How on earth could I make pancakes without gluten free flour? Off to Pinterest I went…
I found a delicious-looking recipe that not only was flourless and gluten free, but seemed fairly easy and on the healthier side with very little sugar. Win! The kids enjoyed them too, which of course is a double win. Thank you to Mountain Mama Cooks for this delicious recipe!
- 2 C oats (we used gluten free)
- 1 1/4 C milk (we used the Trader Joe’s rice milk that my son usually drinks)
- 1 large ripe banana
- 1/2 tsp ground cinnamon
- 1 Tbs honey
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1 large egg
- coconut oil or other oil for cooking
Put all of the ingredients (except the egg and oil) into a blender or food processor and blend well. *My batter turned out to be fairly “chunky” which the kids didn’t mind, but if you’d rather your pancakes a little smoother, pulse the oats first before adding the rest of the ingredients.
Add the egg and pulse a few times until incorporated.
Melt oil in the griddle and when hot, pour batter onto the griddle and brown pancakes on each side.
We served ours with maple syrup and the kids gobbled them up!