My kids LOVE breakfast for dinner. There is something about breaking routine that makes the idea fun and exciting. Having breakfast for dinner also gives me a chance to make dishes that take a few more minutes than say cereal with Banana Mylk or a Tropical Rehydration Smoothie.
The other night I had one very ripe, spotty banana sitting on the counter begging to be put in the freezer for a future smoothie. Husband had taken the kids out of the house so I could relax a bit (thanks honey), and I was in the mood for something fun for dinner. 2 additional ingredients and about 10 minutes later, I had a cute little stack of pancakes.
I decided to snap a quick picture and ask on Facebook if anyone was interested in seeing a recipe. Of course that was a yes! Who doesn’t love simple, healthy, yummy meals?
The batter for these pancakes is very simple, so feel free to spice it up with cinnamon, vanilla, nuts, berries, or any other mix-ins your little heart desires. I like to put things ON my pancakes instead of IN them, but to each their own.
I will say, this batter is much more liquidy than most pancake recipes. That allows for the banana to get fully cooked without turning gummy. Since there is no leavening agents like baking powder in this batter, they will not be “light and fluffy” like my Pumpkin Pie Pancakes. They are a little more dense and hearty, which makes them perfect for dinner. I served these pancakes along with lots of berries and a simple green juice to sneak in some of those all-important dark leafy greens.
Let’s get into the recipe!
3 Ingredient Plant-Powered Blender Pancakes
- 4 cups gluten free oats
- 4 ripe, spotty bananas
- 4 cups non-dairy milk (I used unsweetened almond milk)
- Optional mix-ins: cinnamon, vanilla, nuts, etc
- Optional for garnish: berries, sliced bananas, shredded coconut, Hemp Hearts, crushed nuts, Raw Cacao Nibs, maple syrup, etc
- Place the oats in the blender and process until they become a fine flour.
- Add the banana, non-dairy milk, and any mix-ins. Process until the batter is fully combined.
- Place a non-stick or lightly greased skillet over medium high heat.
- Pour the batter into the pan into desired pancake size (I can fit 3 small sized pancakes at a time in my skillet).
- Cook for about 4 minutes or until bubbles form all around the edges.
- Flip the pancakes and cook for another 3-4 minutes until browned on both sides. *Tip: I keep the oven on the warm setting and place the finished pancakes on a cookie sheet inside the oven while I work on the others. That way all the pancakes are still warm when it’s time to eat. I hate eating in shifts!
- Garnish with your choice of berries, toppings, and syrup. Serve immediately. Serves about 4.
Do you love breakfast for dinner? Leave a comment below!
Full disclosure: This blog post contains some affiliate links. Meaning, basically, if you make a purchase from any of these links, I may make a little money. So thank you in advance for supporting my family 🙂