Weekend Recipe: Blender Pancakes


We might be on the tail end of sugaring season here in Vermont, but everyone in the Green Mountain State knows that maple syrup is celebrated year round. And so are pancakes, especially when they’re (almost) easy enough for a weekday breakfast. These pancakes will leave you feeling satisfied, but not overly full since they’re free from dairy and flour. For the ultimate after school snack, eat chilled leftover pancakes spread with a dollop of nut butter.

Blender Pancakes

2 cups rolled oats
1 ¼ C non-dairy milk
¾ C mashed banana
2 t baking powder
1 t cinnamon
Pinch Himalayan salt
1 T honey
3 eggs
Coconut oil for cooking

1. Place all ingredients in a blender and blend until smooth. If using a high-powered blender, use plunger as needed. If using standard blender, scrape down sides as necessary.
2. Add eggs to blender and blend until combined.
3. Heat frying pan on medium and lightly oil with coconut oil.
4. Pour ¼ cup of batter per pancake on frying pan. Cook about 2 minutes per side or until lightly brown.

This blog post was written by Healthy Living Taste Maker Mindy Elmergreen. Mindy teaches yoga at Tapna Yoga in Burlington. When she’s not in the studio, you’ll often find her in our cafe enjoying juices & smoothies with her adorable sons!