This recipe is one that will be on your top favorite breakfasts to make. It requires little prep and cleanup. You basically only need a blender. The kiddos won’t even know they are eating healthy. This is also great for the busy mom’s who are on the go and need something quick to make. Another trick is to freeze the left over pancakes and pop in the toaster when you’re ready to eat. 

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Prep Time: 15 min     Cooking Time: 16 min. 

Equipment Needed: Blender, coconut oil cooking spray, and a non-stick skillet

Ingredients:

1 cup unsweetened almond milk

2 large eggs

1 large ripe banana

1 tsp. pure vanilla extract 

1 tsp. baking powder, gluten-free

½ tsp. Ground cinnamon

1 dash sea salt (or Himalayan salt) 

2 cups dry old-fashioned rolled oats, gluten-free

4 cups fresh mixed berries

Directions:

Place almond milk, eggs, banana, vanilla extract, baking powder, cinnamon, salt, and oats in the blender. Blend until smooth. 

Heat nonstick skillet, lightly coat the skillet with cooking spray, over medium-low heat. 

Pour ¼ cup batter into the skillet for each pancake. You will want to cook for 2 to 3 minutes or until the bubbles form on the top of the pancake. Lip with spatula and cook for an additional 90 seconds. Repeat with the remaining batter. 

Serve with ½ cup fresh berries. 

Enjoy!

Recipe by Beachbody