During the week, it’s a scramble just to get out of the door. There’s no way I’m thinking about doing something home cooked. So on Saturdays and Sundays, when we have a bit more time, I like to indulge in a special breakfast… it might be pancakes, or homemade scones, waffles, french toast, or breakfast bread.
“Special” doesn’t have to mean time consuming. I like to keep it on the simple side- who wants to wait around for two hours for sticky buns to rise, am I right?
I also try to keep it on the healthy side, as typical “brunch” fare it seems often blurs the line between breakfast and dessert! That said, I do usually add a little sumpin’ as a weekend treat for the kiddos.
These pancakes fit the bill perfectly, and thus make regular appearances at our breakfast table. The blender makes quick work of bringing the batter together, and yields an easy clean-up to boot.
Did I mention they are healthy? You wouldn’t know it given the awesome flavor and fluffiness, and even my kids’ friends, many of whom are picky eaters, devour them on sleepover mornings. The bananas, oats, whole wheat flour, and yogurt make these pancakes a great start to your morning- and the white chocolate chips bring that “special treat” flare.
Banana Oat Blender Pancakes with White Chocolate
- 1 large banana
- 2 large eggs
- ¼ cup instant oats
- ½ cup all-purpose flour
- ¼ cup whole wheat flour or if you prefer, sub out with all-purpose flour
- 3 tablespoons melted butter plus 1 tablespoon extra for the pan*
- ¼ cup plain unsweetened yogurt
- ½ cup whole milk
- 2 teaspoons pure vanilla extract
- 2 tablespoons coconut sugar or sucanat or use 1 tablespoon white sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup mini white chocolate chips
- Pure maple syrup for serving
- Fresh berries for serving optional
- Place all ingredients except the white chocolate chips into a blender. Puree for at least a minute until all of the ingredients are smooth. Pour into a bowl and stir in the white chocolate chips.
- Heat a griddle or large skillet over medium heat. Add a tablespoon of butter (unless there is enough in there from melting the butter for the batter) and make sure it coats the bottom. Using a ¼ cup measuring cup, pour the batter in, fitting in as many pancakes as you can without crowding.
- When the pancakes have small bubbles rising to the surface, flip and cook the other side for another minute or two. Remove to plates and serve immediately with pure maple syrup and berries if desired.