Owen and I have had a lot of guests stay in our home ever since moving into a larger rental last summer, which has been so much fun. After living in a teeny tiny apartment it is nice to be able to host people while having enough room for everyone to be comfortable and have spaces of their own. Over the course of the year I have learned a few tricks for having guests over, one being having certain go-to recipes that will work with whatever guests are visiting. It can be difficult to choose the right food to have around that everyone likes while being mindful of different food allergies. I discovered this banana-oat blender pancakes recipe from my mom, who whipped up a batch at a Father's Day brunch we had at my house last weekend. These pancakes are both gluten and dairy free, two necessities for different people in my family, but also completely delicious for those with no food allergies as well. The original recipe was found HERE, and I figured I would share with you in the hopes it makes your lives a little easier as well : )
GF/DF Banana-Oat Blender Pancakes
INGREDIENTS:
2 cups gluten free oats
1 1/4 cups vanilla almond milk
1 large ripe, organic banana
1/2 teaspoon ground cinnamon
1 heaping tablespoon local honey
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
1 1/2 teaspoons baking powder
1 large organic egg
coconut oil or butter for cooking
INSTRUCTIONS:
1. Place all ingredients, except egg and coconut oil in the base of a blender and blend until smooth.
Add egg and pulse a few times until egg is fully incorporated.
2. Heat a griddle or large saute pan over medium heat and melt a teaspoon or two of coconut oil.
When hot, pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides (about 2-3 minutes per side) and serve hot with maple syrup.
3. *If batter becomes too thick to pour easily, add a tablespoon or two of almond milk to thin.
Enjoy!
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