Gluten-free Oatmeal Blender Pancakes
This oatmeal pancake recipe is super easy to make in the blender!
These healthy pancakes are perfect for busy mornings and have become a go-to recipe for us. Even better they’re whole grain and gluten-free. Recipe yields 12 pancakes, enough for 4 servings.
In Chinese medicine, Oats are known for their ability to tonify Qi and blood. They also help to circulate Qi and calm the spirit.
Oats are rich in silicon and phosphorus, and help to renew the bones and connective tissues. They can restore nervous and reproductive systems, strengthen the spleen-pancreas, build and regulate Qi, strengthen cardiac muscles, and aid in the elimination of cholesterol from the digestive tract and arteries.
Oat water acts as an internal antiseptic when drunk regularly. A poultice of oats can be used to relieve itching, and also helps to heal and beautify the skin.
According to TCM nutrition, bananas are known for their ability to tonify Yin, clear heat and eliminate toxins.
Bananas are great for digestive health! They contain resistant starch which is a prebiotic. Prebiotics escape digestion and end up in your large intestine, where they become food for the beneficial bacteria in your gut. What’s more, pectin — a fiber found in both ripe and unripe bananas — may help prevent constipation and soften stools. Conveniently, bananas are a great source of potassium, with a medium-sized banana (126 grams) providing 10% of the DV.
Gluten-free Oatmeal Blender Pancakes
Yield: 12 pancakes, serves 4
INGREDIENTS
2 cups gluten free old-fashioned oats or quick-cooking oats
1 cup water
1 medium ripe banana (the riper, the better), sliced into 1-inch chunks
2 large eggs
2 tablespoons maple syrup
2 tablespoon melted butter, plus more for brushing the skillet if needed
2 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon fine salt
Optional serving suggestions: Thinly sliced banana, maple syrup, almond butter or peanut butter
INSTRUCTIONS
In a blender, combine all of the ingredients as listed. Blend at medium-to-high speed until smooth, about 30 to 60 seconds. Set aside.
Heat a skillet (ideally cast iron) or griddle over medium heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. Lightly brush the cooking surface with melted butter.
Using a ⅓-cup measuring cup, scoop the batter onto the hot surface, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy).
Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, brushing with more butter and adjusting the heat as necessary (if your pancakes are browning too deeply, dial down the heat to medium-low).
Serve immediately or keep warm in a 200 degree Fahrenheit oven. Serve as desired.
Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
NOTES
Make it dairy free: Substitute melted coconut oil for the melted butter.
photo and recipe credits to Cookie and Kate
