Banana Oat Blender Pancakes

I always struggle with trying to feed my toddler a good healthy breakfast.  Last year if you followed me you may remember she loved these clean eating waffles.  Breakfast was all about waffles last year but as we know toddlers change their minds pretty much all the time and now she's moved on from waffles.

She kept asking for cereal day in and day out but I personally don't like her eating cereal very often.  It wasn't as big of a deal when we were living in the U.S. and I could go to Sprouts and pick up gluten free, sugar free cheerios BUT living overseas we really don't have options like that.  It was sugared up Honey Nut Cheerios or nothing.

I tried to get her to eat oatmeal but she wasn't having it.  She used to be okay with eating eggs but now she refuses them most of the time.  And the smoothie that she used to love hasn't been cutting it lately either but at the mention of pancakes she was excited (that's a huge mom win)!

I was able to find a really healthy version of pancakes that is dairy and gluten free that she really enjoys (actually our whole family enjoys them)!  Now, I make them on the weekends and freeze them so that she can have them all throughout the week for breakfast. I just pop them in the toaster in the morning and VOILA - we've got a quick a toaster breakfast that is also healthy!

I got the base of this recipe from the Fixate cookbook but I jazzed it up a bit to make it yummier!

And just to make it more Halloween themed we added the orange and blueberries :)

Ingredients:

This makes about 16 pancakes so that I can store and freeze them.

2 Cups Unsweetened Almond Milk
4 eggs
2 ripe bananas
2 tsp pure vanilla extract
2 tsp baking powder
1 Tbsp ground cinnamon
dash of sea salt
4 cups of gluten free oats
1 tsp extra virgin coconut oil
blueberries (optional)
1 tsp Pure Maple Syrup (optional)
1 tsp Natural Peanut Butter (optional)


Instructions:

Add all ingredients to a blender. Blend until smooth.  Heat a non stick skillet over medium heat. Pour 1/4 cup batter onto the skillet; cook for 2 to 3 minutes or until bubbles form around the edges of the pancake.  Flip with spatula and cook for about 1-2 minutes more.  Continue with remaining batter.  Serve topped with blueberries.  We also like to top it with either  a tsp of pure maple syrup or a tsp of natural peanut butter!

To store, let them cool and then store in clear freezer bag.  Reheat each morning in the toaster.

Enjoy!

xoxo

Jackie

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