My go to pancake batter given a little lift and extra sweetness with the inclusion of some super ripe banana.
These pancakes are thick and fluffy with a little chew, beautifully stack-able, and delightfully satisfying. A stack of these is the perfect post leg workout meal that will satisfy my intense post workout appetite and keep me going right the way until lunch. I tend to feel like a bottomless pit after a heavy leg/glute session. I always take it as a good sign that my body is making every effort to grow in the all the right places!
Pancakes are my go to breakfast when I have the time to make them. My preference is for fresh but you can make these in advance and enjoy them cold or give them a little reheat in the microwave. After much debate over whether or not pancakes or waffles win out, pancakes do it for me every time. Waffles are a close second, but the thick fluffy nature of a beautifully formed pancake is my number one.
I topped these with some cute little pieces of banana, strawberry slices, the last of the Irish ones, some toasted pumpkin seeds, coconut flakes and a little more Nush yogurt for good measure. A drizzle of maple syrup never goes as miss if you have some one hand.
Crowd pleasing, vegan friendly, gluten free pancakes. Do it!
Banana Buckwheat Blender Oat Pancakes
Print RecipeIngredients
- 40g buckwheat flour
- 20g oats
- 60g ripe banana
- 125ml vanilla rice millk or non dairy milk of choice
- 2 tbsp (15g) Nush vanilla cashew yogurt
- 1 tbsp (7g) milled flaxseed
- 1 tsp baking powder
- 1/4 tsp cinnamon
- Pinch of Pink Himalayan Rock Salt
Instructions
Place all ingredients together into a high speed blender. Blend until completely smooth.
Cook 1/4 cup measures of the batter in a pan lightly greased with spray oil. Cook for 2 minutes, flip and cook for 2 minutes more.
Batter makes 5 pancakes.
Top as you please!
