These pancakes are gluten-free and naturally sweetened with fruits. I feel so good every time my children eat these pancakes. We make a double batch of these once a week and keep in the fridge for easy breakfast for the next few mornings. Long gone are the days of making boxed pancake mix. Since my toddler is super picky and eats so little, I try to pack as much nutrition as I can in her meals so that a little bit goes a long way.

These pancakes are also great for a post-workout snack.

This pancake recipe is super simple to make. Just add all the ingredients in your blender and blend on medium-high speed for 1-2 minutes until smooth. I add some ground flaxseed and pumpkin seed powder for an extra boost of protein. You can skip these if you don’t have them on hand.

The other day my older daughter asked me to leave some of the apple pieces “unblended” because she wanted to bite into little apple pieces in her pancake. So I did a little experiment and stirred in a 1/3 cup of shredded apples to the pancake batter after the blending was completed. It turned out really nice and both kids loved it. I used the largest side of my cheese grater to shred the apple.

This recipe also works well without apples. Just substitute the apple and use 2 bananas instead.

 Prep time: 10 mins | Cook time: 10 mins | Servings: 10 medium pancakes

Ingredients

1 medium banana (very ripe, best when full of brown spots)
1 large apple, peeled, cored and cut into large chunks
1 cups quick rolled oats (not instant oats)
2 eggs
2 teaspoon vanilla extract
2 teaspoons baking powder
1½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup whole milk or unsweetened non-dairy milk (almond, soy or oat)

Added protein:
1 tbsp ground flaxseed
1-2 tbsp pumpkin seed powder

Instructions

1. Add all the ingredients (in any order) to a blender and blend on medium speed for 1 minute, then switch to high speed for another 30 – 60 seconds until smooth.

2. Heat a non-stick pan on medium heat and lightly coat with butter, olive oil or cooking spray.

3. Once heated, add ¼ to ½ cup of pancake batter on the pan, depending on your desired size of pancakes.

4. Turn the heat down to medium-low and cook for 2-3 minutes and gently flip the pancake over. Cook for another 1-2 minutes until the underside is golden brown.

5. Serve with your favourite fruits and maple syrup.

If you give this recipe a try, I’d love to know how it turns out.
Comment below or share a photo on IG and tag @emmaya.us.

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About Me

Hi there! I’m Tahmina - mom of two girls, an engineer, a passionate baker and a creative event planner.

I’ve always enjoyed baking but became passionate about it after I had my first child. Now I combine my knowledge from working in the food industry and increased interest in food and nutrition to experiment with various ingredients and recipes.

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