This pancake recipe couldn’t be simpler or more nutritious. All you have to do is throw everything into a blender, blend it up, and pour the batter directly into a hot oiled pan. We use fiber-rich oats as in place of flour, and bananas to sweeten it up.
Recipe: (Serves 2)
1 cup rolled oats ⅔ cup unsweetened almond milk ½ banana 1 scoop French Vanilla Superfood Shake ½ tsp baking powder ½ tsp vanilla extract ¼ tsp cinnamon ¼ tsp salt 1 egg Coconut oil for frying Maple syrup
Add all ingredients to a blender and blend for 15 seconds, or until the oats are broken up into small pieces and a smooth batter has formed. Do not overblend.
In a large, nonstick skillet over medium-high heat, melt 2 teaspoons of coconut oil and swirl to coat the pan. Once the oil is hot, pour one heaping tablespoon of batter for each pancake into the pan. Cook for 3-5 minutes per side, or until a deep golden brown. Repeat until all the batter is used up.
Serve topped with slices of the remaining ½ banana and a drizzle of maple syrup.
Leftovers can be frozen and popped into the toaster for a quick breakfast or snack.
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