Oatmeal Banana Blender Pancakes

The secret to a flippin’ great Saturday: Oatmeal Banana Blender Pancakes. A thick, fluffy, gluten-free stack with just the right amount of sweetness from that overly ripe banana you didn’t have the heart to turn into yet another loaf of banana bread. This recipe proves your blender is good for more than just smoothies. With all the time saved from this blender hack, you can make your own cinnamon apples and homemade coconut caramel sauce to top it all off. Get the recipes for these simply good pancakes, sauteed apples and homemade caramel sauce below!

Confession: I’ve always been a boxed pancake mix gal. It’s so easy…and good! Until, I realized just how simple it is to make pancakes from scratch with gluten-free oats magically converted to oat flour in the blender! Seriously. That’s all it takes. Rolled oats, in a blender! It’s like riding a bike with training wheels. There is no way to screw up this recipe. And, what I love is that there is just the right amount of sweetness from whole foods like banana. I somehow always forget about one loan banana that is past its prime and what does one do with one overripe banana? One banana won’t even suffice to jump on the banana bread bandwagon!

So why oat flour? Let me count the ways. Here are my top 5 reasons to pick oat flour over other options:

Why Oat Flour Wins Every Saturday Morning Pancake Feast at My House

1.) Low Glycemic Index: the glycemic index (GI) is an indication of a food’s impact on blood glucose (also known as blood sugar levels). Oats have a lower GI score than other grains, so they won’t spike your blood sugar like pancake mixes made with white flour.
2.) Natural Source of Protein: Oats are a good source of protein with 6g of protein per cup. No need to add protein powders to make these flapjacks a protein powerhouse!
3.) Fiber, Baby: Oatmeal is rich in both soluble and insoluble fiber. According to Healthline, soluble fiber leads to slower digestion, increased fullness and appetite suppression. And insoluble fiber helps with bowel movements if things aren’t going with the flow.

Now that you’re aware of the wonders of oats, let’s talk about the type to use. For this recipe, you’ll want to use rolled oats. Steel cut oats will take too long to break down while instant oats will instantly become…mush. My favorite rolled oats are from The Soulfull Project. For every serving of oats purchased, a serving is donated to a local foodbank. Plus the oats are certified gluten-free and I love the texture and health benefits of the chia and flax seeds that are incorporated in the Hearty Grains & Seeds blend.

Enough chit chat already. Let’s get to making these pancakes happen in your kitchen stat! Oh and if you’re wondering if the coconut caramel sauce is worth it…it is. Saturday is calling and you should definitely answer with these pancakes, cinnamon apples and coconut caramel sauce!

Oatmeal Banana Blender Pancakes
Makes: 10-12 pancakes

Ingredients:
-2 C rolled oats (I used The Soulfull Project Hearty Grains & Seeds Hot Cereal)
-1 ripe banana
-1 pasture-raised egg (I always use Vital Farms)

-1 C unsweetened vanilla almond milk.
-1 T maple syrup OR make my homemade coconut caramel sauce (below)
-1 tsp vanilla
-1 tsp baking powder
-1/2 tsp baking soda
-1 tsp cinnamon
-1/4 tsp sale
-optional: top with cinnamon apples (see step 4), pecan butter and additional coconut caramel sauce.

Directions:
Step 1: In a high speed blender, grind the oats for a few seconds to create a flour-like consistency. You’ve now made oat flour!
Step 2: Add the remaining ingredients to the blender and pulse until evenly mixed, scraping down the sides if necessary and avoiding over-blending. Let sit for 10 minutes for best results (the oats will really soak everything up and the batter will thicken).
Step 3: Pour 1/3 C of the batter onto a hot griddle that’s been coated in butter, ghee or olive oil. Flip once bubbles form around the edges and the pancake becomes golden brown.
Step 4: Option to saute apples in cinnamon and ghee butter to top! Dice a medium apple and place in a saute pan over medium heat with 1 T of ghee or butter. Sprinkle with ample cinnamon and stir to coat. Allow to cook until soften and easily pierced with a fork. If the pan becomes dry, add a little water.

Coconut Caramel Syrup
Makes: 1 small mason jar

Ingredients:
-1 C coconut cream (from a can placed in the fridge overnight)
-1 C coconut sugar
-optional: top with sea salt

Directions:
Step 1: Place the coconut cream and coconut sugar in a small sauce pan over medium/low heat. Stir to combine and bring to a boil. Once boiling, reduce heat to a simmer and continue to stir off and one for 15-20 minutes until thickened.
Step 2: Allow to cool and thicken. Option to add a sprinkle of see salt. Store in the fridge for up to a week.