Chocolate Chip Banana Oat Blender Pancakes with Almond Butter

Best way to get over hump day?  Breakfast for dinner!  And, when it’s pancakes, it’s a win win for us.

Serves 4-5

3-4 pancakes each

Ingredients:

1 cup quick cooking oats

1 cup flour (or gluten free blend)

1 1/4 cups almond milk

2 ripe bananas

3 eggs

1/2 cup almond butter

2 Tbsp maple syrup

1 tsp cinnamon

1/4 tsp salt

1 tsp baking powder

1/2 cup mini chocolate chips

Toppings:

Sliced bananas

Almond butter

Maple syrup

Mini chocolate chips 

Directions:

Combine all ingredients ex chocolate chips in a blender until smooth. Mixture will be thick but should be easily scoopable.  Add chocolate chips at end and pulse once or twice to blend but not further pulverize.  

Heat a griddle or large nonstick saucepan over medium high heat. Spray with cooking spray or oil to ensure pancakes don’t stick. Pour pancake mixture in roughly 1/4 cup circles onto pan or griddle. Fit as many as possible at a time without overcrowding. Cook 2-3 minutes on first side. Pancake will start bubbling slightly and brown on the edges. Flip and cook 2-3 more minutes. Repeat with remaining batter until all pancakes are cooked.

Serve warm. Top with sliced bananas, almond butter, syrup and mini chocolate chips or desired toppings.